Beef Lettuce Wraps Recipe

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Stacy Published: December 7, 2020 Modified: June 1, 2021

How To Make Beef Lettuce Wraps

Serve up a hearty batch of these flavorful beef lettuce wraps for dinner! They’re loaded with tender beef, sweet and sour sauce, and pickled cucumbers.

Preparation: 15 minutes
Cooking: 20 minutes
Chill Time: 1 hour
Total: 1 hour 35 minutes

Serves:

Ingredients

For Lettuce Wraps:

  • 8butter lettuce leaves
  • 12ozflank sirloin steak,or New York strip steak
  • 2tspextra virgin olive oil
  • 1cupred cabbage,shredded
  • 1cupcarrots,shaved or shredded
  • ¼cupcilantro,chopped
  • cuproasted almonds,chopped
  • lime wedges,optional garnish

For Sauce:

  • ¼cupsoy sauce
  • ¼cupwater
  • 1tspgarlic,minced
  • 1tspginger,minced
  • 1tsplime juice
  • 2tbsphoney
  • 1tsptoasted sesame oil
  • 2tspcornstarch

For Pickled Cucumbers:

  • 1cupcucumbers,thinly sliced
  • 1tspsalt,plus more to taste
  • ¼cuprice vinegar
  • 1tbspsugar

Instructions

Pickled Cucumbers:

  1. Place the cucumbers in a colander, then sprinkle with salt.

  2. Let sit for 5 minutes, then rinse the salt off and drain well.

  3. Whisk together the rice vinegar and sugar.

  4. Add the cucumbers along with salt to taste.

  5. Refrigerate for at least one hour or up to 24 hours.

Sauce:

  1. Place the soy sauce, water, garlic, ginger, honey and sesame oil in a small pot over medium high heat.

  2. Cook for 2 to 3 minutes, stirring constantly. Turn up the heat to high and bring to a boil.

  3. Mix the cornstarch with 1 tablespoon of cold water until dissolved.

  4. Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until sauce has thickened.

  5. Strain the sauce through a sieve and set aside.

Steak:

  1. Heat a large pan over high heat.

  2. Drizzle the olive oil over the meat on both sides and season generously with salt and pepper.

  3. Cook for 5 to 7 minutes on each side or until desired level of doneness is reached. Thinly slice the steak.

To Assemble:

  1. Drain the pickled cucumbers.

  2. Divide the carrots, cucumbers and cabbage evenly among the lettuce leaves.

  3. Drizzle approximately 1½ teaspoons of sauce over the vegetables.

  4. Top each lettuce leaf with 2 to 3 slices of steak, then drizzle with remaining sauce.

  5. Sprinkle chopped almonds and cilantro over the top.

  6. Serve with lime wedges on the side, and enjoy!

Nutrition

  • Calories: 369.94kcal
  • Fat: 21.84g
  • Saturated Fat: 5.89g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.12g
  • Polyunsaturated Fat: 2.78g
  • Carbohydrates: 23.28g
  • Fiber: 3.27g
  • Sugar: 15.38g
  • Protein: 21.73g
  • Cholesterol: 66.34mg
  • Sodium: 1006.51mg
  • Calcium: 92.09mg
  • Potassium: 653.83mg
  • Iron: 2.52mg
  • Vitamin A: 288.60µg
  • Vitamin C: 18.97mg
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