Today’s Tasty Pick: Sticky Apricot Beef Noodle Lettuce Cups

Happy FriYAY, y’all!

We made it to the finish line!

If you are reading this, welcome to today’s very important food meeting. Attendance has been taken, everyone’s seated, and since we have got a full house… let’s get straight to the agenda.

Today’s main event is Sticky Apricot Beef Noodle Lettuce Cups.

Now, if you have been around here for a while, you already know the Friday house rules: we don’t do heavy meals. Fridays are for taking it easy, keeping things simple, and saving our energy for the weekend.

I actually woke up with this recipe on my mind this morning, and by the time I finished making it, my first thought was, “My online family is going to love this.” And honestly… I really hope I am right.

Alright, enough talking. Come with me and I will show you exactly how to make your own!

How to make Sticky Apricot Beef Noodle Lettuce Cups

Ingredients:

• 300 g beef strips
• 150 g egg noodles
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 red pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons apricot jam
• 2 tablespoons soy sauce
• 1 tablespoon sweet chilli sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil or olive oil
• 1 head of iceberg or cos lettuce (leaves separated)
• 2 spring onions, sliced
• Sesame seeds for garnish (optional)

Method:

1. Cook the egg noodles according to the packet instructions and set aside.
2. Mix together the apricot jam, soy sauce, sweet chilli sauce, and lime juice to make the sticky glaze.
3. Heat the oil in a pan and sauté the onion, garlic, and ginger until fragrant.
4. Add the beef strips and cook until browned.
5. Stir in the carrot and red pepper and cook for another 2 minutes so they remain slightly crunchy.
6. Pour in the sticky apricot sauce and allow it to coat the beef.
7. Add the cooked noodles and toss everything together until glossy.
8. Spoon the mixture into crisp lettuce leaves.
9. Garnish with spring onions and sesame seeds.

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Spinach & Mushroom Polenta Stacks