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Teriyaki Beef Lettuce Cups
with Shishito Pepper Farro & Marinated Cucumber
30 MIN
2 Servings
From the Test Kitchen
Here, you’ll fill buttery soft lettuce leaves with hearty, savory toppings of nutty farro (studded with verdant shishito peppers), tender beef tossed in a homemade teriyaki pan sauce, and crisp marinated cucumber for a bright, refreshing finish.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
Dietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories490 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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instructions
1
Cook the farro:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the cucumber:
Meanwhile, wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add half the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
3
Cook the peppers:
While the cucumbers marinate, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat half the sesame oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
5
Make the teriyaki sauce & finish the beef:
In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the soy sauce (carefully, as the liquid may splatter), sugar, and remaining vinegar. Cook, stirring frequently, 1 to 3 minutes, or until thickened. Transfer to the bowl of cooked beef; stir to coat. Taste, then season with salt and pepper if desired.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked peppers and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, finished farro, finished beef, marinated cucumber, and sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy!
1
Cook the farro:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the cucumber:
Meanwhile, wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the root end of the lettuce; separate the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add half the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
3
Cook the peppers:
While the cucumbers marinate, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.
4
Cook the beef:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat half the sesame oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
5
Make the teriyaki sauce & finish the beef:
In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the soy sauce (carefully, as the liquid may splatter), sugar, and remaining vinegar. Cook, stirring frequently, 1 to 3 minutes, or until thickened. Transfer to the bowl of cooked beef; stir to coat. Taste, then season with salt and pepper if desired.
6
Finish the farro & serve your dish:
To the pot of cooked farro, add the cooked peppers and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, finished farro, finished beef, marinated cucumber, and sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy!
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