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

ByAsanda Mbayimbayi

Jul 17, 2026

Sticky Apricot Beef Noodle Lettuce Cups. Picture: Author's Own

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:

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

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

By Asanda Mbayimbayi

Asanda Mbayimbayi is a multi-award-winning journalist, Lifestyle & Entertainment News Editor, and accomplished storyteller whose work spans digital lifestyle, entertainment, and hard news journalism. Recognised with the prestigious Galliova People's Hero Award in both 2025 and 2026, she has established a distinctive presence in the media landscape through authentic storytelling, editorial excellence, and an ability to connect compelling narratives with the audiences they serve. With a keen instinct for identifying stories that matter and a deep understanding of the relationship between media, culture, and audience engagement, Asanda approaches journalism with a commitment to substance, accuracy, and impact. Her editorial perspective combines the curiosity of an investigative mind with the sensitivity of a storyteller, bringing clarity to complex subjects and depth to stories that shape conversations. Beyond the newsroom, Asanda's expertise extends across research, content creation, production, book editing, and motivational speaking. A qualified Bible teacher, she also draws on her faith and spiritual insight to encourage reflection, personal growth, and meaningful transformation through words. Multifaceted by experience and purpose-driven by conviction, Asanda continues to explore the power of storytelling across platforms and disciplines. Whether shaping editorial narratives, developing compelling content, researching ideas, or inspiring audiences, her work reflects a commitment to thoughtful communication, creative excellence, and stories that leave a lasting impression. At the heart of her work is a belief that storytelling is more than the art of communicating information; it is a powerful tool for informing perspectives, amplifying voices, and creating meaningful connections.

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