Steak Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. flank or skirt steak1⁄4 cup low-sodium soy sauce1 tbsp brown sugar1⁄2 tbsp sesame oil1 tbsp minced fresh ginger1 tbsp minced fresh garlic3 tbsp rice wine vinegar1 cucumber, thinly slicedPinch salt1 head Bibb lettuce, leaves separated2 cups cooked brown riceSriracha sauceHoisin sauce
1) Combine the steak, soy sauce, brown sugar, oil, garlic, ginger, and 1 tbsp of the vinegar in a sealable plastic bag. Marinate in the refrigerator for at least 4 hours before cooking.
2) An hour before cooking, combine the sliced cucumber with a pinch of salt and remaining vinegar in a small bowl. Set aside.
3) Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the steak 3–4 minutes per side, until a nice crust develops on the surface and the meat is firm but yielding to the touch.
4) Slice steak thinly, then serve with the lettuce leaves for wrapping, plus the rice, cucumber, Sriracha, and hoisin for topping.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user INARI_FOX.
2) An hour before cooking, combine the sliced cucumber with a pinch of salt and remaining vinegar in a small bowl. Set aside.
3) Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the steak 3–4 minutes per side, until a nice crust develops on the surface and the meat is firm but yielding to the touch.
4) Slice steak thinly, then serve with the lettuce leaves for wrapping, plus the rice, cucumber, Sriracha, and hoisin for topping.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user INARI_FOX.
Nutritional Info Amount Per Serving
- Calories: 365.0
- Total Fat: 11.5 g
- Cholesterol: 56.9 mg
- Sodium: 782.1 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.7 g
- Protein: 27.9 g
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