John Whaite served up tasty sticky beef lettuce cups on Steph’s Packed Lunch.

The ingredients are: 600g beef skirt steak, 2 tbsp sunflower oil, 3 garlic cloves, finely sliced, 30g fresh ginger, grated, 1 fat red chilli, finely chopped, 60ml light soy sauce, 3 tbsp hoisin sauce, 60g dark brown muscovado sugar, 6 spring onions, chopped into 2cm pieces and 3 baby gem lettuces, to serve.

For the marinade: 3 tbsp Shaoxing rice wine (or dry sherry), 3 tbsp cornflour, 2 tbsp light soy sauce and ¼ tsp bicarbonate of soda.

For the crispy sesame rice: 2 tbsp sunflower oil, 250g cold cooked rice, 50g toasted sesame seeds, fine sea salt, to taste and red chillies, sliced, to serve.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.