Spicy Steak Lettuce Wraps give traditional lettuce wraps a kick in the tastebuds with the addition of zesty spiced steak.
1 (12-ounce) sirloin steak
2 tablespoons dark brown sugar
3 tablespoons rice vinegar
3 tablespoons lower-sodium soy sauce
2 tablespoons grated shallots
2 tablespoons sambal oelek (chile paste)
1 tablespoon grated peeled fresh ginger
2 teaspoons sesame oil
12 large Boston lettuce leaves (about 2 heads)
1 cup matchstick-cut English cucumber
1 cup thinly sliced red onion
1 cup matchstick-cut carrot
1/2 cup fresh cilantro leaves
How to Make It
Place steak in freezer 15 minutes. Remove from freezer; cut across the grain into 1/8-inch-thick slices. Combine sugar and next 6 ingredients (through oil) in a large zip-top plastic bag; seal bag, and shake. Remove 3 tablespoons marinade, and set aside. Add steak to marinade in bag; seal and shake. Marinate in refrigerator for 1 hour. Remove steak from bag; discard marinade. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan, and cook for 1 minute on each side.
Divide steak evenly among lettuce leaves. Top each leaf with 4 teaspoons cucumber, 4 teaspoons onion, 4 teaspoons carrot, and 2 teaspoons cilantro; drizzle with reserved 3 tablespoons marinade.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
These were so good! Definitely going into my regular rotation. My grocery store didn't have sambal oelek so I used sriracha. I'm going to keep my eye out for it next time I find myself in a store with a more expansive "ethnic" selection though.