Instructions

1. Marinate the meat in the Teriyaki sauce for 15 minutes.
2. Slice the red pepper into strips. Thinly slice the spring onions and the cabbage.
3. Wash the lettuce leaves, then drain and wipe them dry.
4. Heat half of oil in a pan. When the oil is hot, season the steak with ground pepper and fry on both sides for about 3 minutes, depending on its thickness. Set aside, cover and rest.
5. Pour the remaining oil into the pan. When hot, add the garlic, ginger and chilli, then stir-fry for 1 minute. Scatter the cabbage & pepper strips into the pan, pour over the soy sauce. Cook for a couple of minutes.
6. Slice the meat into thin strips.
7. Arrange the lettuce leaves on a platter, then fill each with the cabbage & pepper mixture, then add some steak strips, chopped herbs and spring onion slices.
8. Serve at room temperature.