Description
Asian inspired beef lettuce wraps are the perfect meal for busy weeknights, requires one pan and less than 30 minutes to make. Lite, packed with veggies, and bold flavor these will become a weekly favorite.
Ingredients
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- Peanut dipping sauce
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon low sodium soy sauce (gluten free if needed, or use coconut aminos for soy free)
- 2 tablespoons pure maple syrup
- 1 tablespoons rice vinegar
- Sauce for lettuce wraps
- 3 tablespoons low sodium soy sauce (gluten free if needed, or use coconut aminos for soy free)
- 1 tablespoon pure maple syrup
- 2 teaspoons Sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 inch ginger, grated
- Optional 1 to 2 teaspoons red pepper flakes (depending on how spicy you like it)
- 2 teaspoons corn starch or arrowroot starch
- Filling for the beef lettuce wraps
- 1 teaspoon coconut oil
- 2 pounds sirloin or tenderloin steak, thinly sliced
- 1/2 onion, sliced
- 8 ounces mushrooms, sliced
- 1 red bell pepper, roughly chopped
- 5 green onions, green parts only, chopped into large chunks
- lettuce leaves
- Lettuce leaves: butter lettuce or iceberg lettuce both work
- Optional toppings
- roasted and salted peanuts
- cilantro leaves
- red pepper flakes
Instructions
- Make the peanut dipping sauce:
- Add all of the ingredients for the peanut dipping sauce to a small bowl. Whisk until well combined. If the sauce is too thick thin it out would a teaspoon or two of water. Set aside.
- Make the sauce for the filling: To a small bowl add all of the ingredients EXCEPT the corn starch. Whisk until well combined, taste and adjust seasoning as needed. Set aside. In a small separate bowl add the corn starch and a little water, stir until no more lumps remain – set the corn starch slurry aside.
- Prepare veggies: At this time prepare your beef and all your veggies as instructed above and place them in separate bowls. Cooking the stir fry goes super fast so you want everything ready to go. At this time also prepare your lettuce leaves for your wraps and set aside.
- Cook the beef: Heat a large non stick skillet over medium heat. Add the coconut oil. Add the beef and one tablespoon of the prepared sauce for the filling (NOT THE PEANUT SAUCE). Saute, stirring occasionally for about 3 minutes, or until the beef is cooked through. Use a slotted spoon to remove the beef from the pan and set aside in a clean dish.
- Cook the veggies: To the still hot pan immediately add the onions and mushrooms along with 1 teaspoon of the sauce for the filling (NOT THE PEANUT SAUCE). Saute until the onions are mostly tender and the mushrooms have reduced in size and are tender – about 5 minutes. Add the red bell pepper and cook for 1 minute, or until it’s slightly tender. Turn the heat to low and add the remaining sauce for the wraps (not the peanut sauce) along with the corn starch slurry. Cook for 1 minute, or until the sauce has thickened. Remove from the heat and stir in the green onions.
- For serving: It’s best to serve everything in separate bowls/plates so that the lettuce wraps can be assembled just before they are eaten. Have the beef and veggie filling in one bowl, the lettuce leaves on a plate, the peanut sauce in a small bowl, and the other toppings in small bowls. To assemble add some of the beef and veggie filling to a lettuce leaf, top with a drizzle of peanut sauce, and any toppings you like (cilantro leaves, red pepper flakes, and roasted peanuts) and eat immediately.
- Leftovers: Store the leftovers in separate containers in the fridge. If using butter lettuce only remove as many leaves as your plan to eat for each serving because they wilt easily.
