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serves 3-4

1 clove garlic

1 tsp minced ginger

1 packet MEET Beef-Free Strips, thawed

1 head of lettuce- washed and dried (Baby Gem, Iceberg or Butter Lettuce)

1 stalk spring onion- sliced

1 red chilli- sliced 1 handful of fresh coriander leaves

For the sauce:

1 tbsp soy sauce

1 tsp dark soy sauce

1 tbsp maple syrup

1 tsp sesame oil

2 tbsp Chinese cooking wine


  1. Heat cooking oil in a large fry-pan over medium-high heat. Add the garlic and ginger, and fry for 2 minutes until fragrant

  2. Reduce the heat to medium, then add in MEET Beef-Free Strips, and cook for 2-3 minutes, turning regularly

  3. In the meantime, combine the soy sauce, dark soy sauce, maple syrup, sesame oil and Chinese cooking wine in a small bowl. 

  4. Once the Strips start to crisp, pour the sauce onto the pan, and stir until evenly coated. Transfer to a serving bowl, then top with the sliced spring onions, red chilli and coriander. Leave some extra garnishes in a small plate on the side 

  5. Add the lettuce leaves to a bowl to serve.

  6. To assemble, scoop a few spoonfuls of the filling to each lettuce leaf. Garnish with any extra spring onions, chilli or coriander, bundle up and enjoy!

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