[ad_1]
These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
Spicy is my middle name.
Actually, it’s Anne, but spicy would be my middle name if I had any say when my birth certificate was being typed up. However Laurie Spicy McNamara does sound a bit ridiculous now doesn’t it (or do you like it? It is starting to grow on me).
Speaking of spicy. These steak lettuce wraps are SO good and (in my opinion) have the perfect amount of heat. For this recipe, I like to use diced cube steak and once browned I toss it in a sweet and spicy sauce that has flecks of fresh ginger and garlic. I then fill tender Bibb lettuce leaves with a plethora of colorful veggies and add the sriracha steak filling, drizzle it all with yum yum sauce and top with green onion, cilantro and jalapeños.
As if these weren’t already 🥵.
To Make These Sriracha Steak Lettuce Wraps You Will Need:
for the sauce:
- light brown sugar – Lends sweetness and subtle caramel flavor.
- cornstarch – Aids in thickening the sauce.
- ginger (fresh) – Lends a pungent, spicy and sweet flavor.
- garlic (fresh) – Adds distinct punchy flavor.
- coconut aminos – Can substitute with low-sodium soy sauce or tamari for gluten free. (more on coconut aminos below)
- lime juice – Adds acidity and bright citrus flavor.
- sriracha – For delicious heat.
- toasted sesame oil – Adds distinct flavor and nuttiness.
for the lettuce wraps:
- cube steak
- lettuce leaves
- cabbage
- carrot
- cucumber
- red bell pepper
optional toppings:
- yum yum sauce
- black sesame seeds
- sliced jalapeno
- cilantro
- green onion
Make The Sauce:
Start by adding 3 tablespoons of light brown sugar, 1-1/2 teaspoons cornstarch, 1 tablespoon each finely chopped ginger and fresh garlic, 3 tablespoons of coconut aminos, the juice from 1 lime, 1 tablespoon of sriracha and 1 teaspoon toasted sesame oil.
WHAT IS COCONUT AMINOS?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Give that a whisk to combine.
Prep The Veggies:
I like to peel ribbons of carrot, sliced red pepper and cucumber into strips, shred]purple cabbage, slice green onions and jalapeños.
Prep the Steak:
Working with one cube steak at a time, slice into strips and then finely chop. It will look all crumbly, similar to ground beef.
What Is Cube Steak?
Cube steak is usually the top round or sirloin cut, pounded with a meat tenderizer or ran through a fancy machine. And I’m here to tell you cube steak isn’t just for chicken frying. Nope. It’s so tender that when you run your knife through it a couple times it resembles ground beef, yet it’s steak. Steak which just so happens to be perfect in lettuce wraps.
Heat a large 12-inch skillet or wok over medium-high to high heat. Once hot, add 1 teaspoon of avocado oil and the chopped cube steak.
Cook for about 6 to 8 minutes until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
Next pour in the sauce.
Simmer until the sauce has thickened.
Fill your lettuce leaves with the veggies you desire, add the steak filling and top with yum yum sauce, black sesame seeds, cilantro, green onions and jalapeños.
Spicy – check.
Gingery – check-check.
Delicious flavor and texture – check-check-check!
If you like steak, spice and lettuce wraps, well I’m betting that these sriracha steak lettuce wraps will be your jam.
Click Here For More Lettuce Wrap Recipes!
Enjoy! And if you give this Sriracha Steak Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings
Spicy Sriracha Steak Lettuce Wraps
These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
FOR THE SAUCE:
- 3 tablespoons light brown sugar
- 1½ teaspoons cornstarch
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 to 2 tablespoons sriracha
- 3 tablespoons coconut aminos, or tamari or low-sodium soy sauce
- 1 large lime, juiced
FOR THE LETTUCE WRAPS:
- 1 teaspoon avocado oil, or extra light olive oil
- 1½ pounds cube steak, finely diced
- 16 lettuce leaves, bib, iceberg or romaine
- 2 cup shredded purple cabbage
- 1 carrot, peeled into ribbons
- 2 persian cucumbers, cut into strips
- 1 red bell pepper, sliced into strips
OPTIONAL TOPPINGS:
- yum yum sauce
- black sesame seeds
- cilantro leaves
- sliced green onions
- sliced jalapeño
MAKE THE SAUCE:
-
In a liquid measuring cup (or medium bowl with a spout) add brown sugar, cornstarch, ginger and garlic, coconut aminos, lime juice, sriracha and toasted sesame oil. Whisk well to combine.
MAKE THE LETTUCE WRAPS:
-
Prep the veggies and any desired toppings.
-
Heat a large 12 to 14-inch skillet or wok over high heat. Once hot, add the avocado oil and the diced cube steak.
-
Cook for about 6 to 8 minutes, stirring often, until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
-
Next pour in the sauce and stir until thickened. This should only take a minute or two.
-
Fill your lettuce leaves with the veggies you desire, top with some of the sriracha steak filling and top with yum yum sauce, green onions and jalapeños (if desired).
Note: Nutritional information is for steak and lettuce wrap ingredients and does not include “additional or optional toppings”.
Serving: 4wraps, Calories: 435kcal, Carbohydrates: 25g, Protein: 38g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 122mg, Sodium: 497mg, Potassium: 1078mg, Fiber: 3g, Sugar: 15g, Vitamin A: 11122IU, Vitamin C: 89mg, Calcium: 121mg, Iron: 4mg
This recipe was originally posted on December 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
[ad_2]
Laurie McNamara
Source link
