After labor day I told The Hubs I wanted to really focus on healthy eating for a month or so (this was before the See’s candy event I attended. Doh!), and he said that was fine but he needed to eat meat. I guess we’ve been married long enough that he knows when I say “healthy” I mean salad and beans.
I agreed to his request and these spicy steak lettuce wraps were born. Besides the marinading part, I whipped these up in about 15 minutes. They were full of flavor, meat-tastic to please The Hubs, and full of crisp veggies to please me. Plus, there was no oven involved which was great for these hot Indian Summer days.
I love the idea of lettuce wraps. You can pretty much replace a carb in most meals by wrapping your “fillings” with lettuce instead. It applies for sandwiches, tacos, and heck, I even saw a recipe recently where they made “enchiladas” and replaced the tortillas with Chard.
If you’re looking for a simple way to cut some calories from your diet, try replacing one sandwich a week with a lettuce wrap. Boom! Simple as that.
- 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
- Cooking spray
- 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
- ½ cup fresh cilantro leaves
- 1. Place steak in freezer 15 minutes. Remove from freezer; cut across the grain into ⅛-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.
- 2. 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.