Black-Pepper Beef Lettuce Cups

What you’ll need

• 450g tender beef strips, sliced across the grain
• 1 tbsp cornflour
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp cooking oil
• 1 onion, sliced
• 1 red and 1 yellow bell pepper, sliced
• 2 tsp coarsely cracked black pepper, divided
• 1 tbsp water
• butter-lettuce leaves
• sliced spring onion. Optional: a tiny measured pinch of NutriRight salt only after tasting.

Let’s cook

1. Toss beef with cornflour, soy and half the pepper.
2. Heat wok until very hot.
3. Sear beef in small batches for 60–90 seconds; remove.
4. Stir-fry onion and peppers for 2 minutes.
5. Return beef with remaining pepper and water; toss briefly.
6. Spoon into lettuce cups.
7. Because soy sauce already contains sodium, taste before adding any salt.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.