Asian Steak Lettuce Wraps
Lettuce wraps are the latest trend on Asian-inspired menus. Now you can enjoy them at home!
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon bottled minced garlic
- 1 (1-pound) flank steak
- 1 cup shredded carrots
- 1 cup fresh bean sprouts
- ¼ cup dry roasted peanuts, chopped
- Thai sweet chili sauce (optional)
- Cooking spray
- 1 head romaine lettuce
In a large resealable plastic bag, place the soy sauce, lime juice, sesame oil, Thai sweet chili sauce and garlic, shaking well to mix.
Add the flank steak; turn to coat with the marinade.
Refrigerate until ready to grill.
Coat grill rack with cooking spray.
Prepare the grill to medium-high heat.
When grill is ready, discard the marinade.
Grill steak for about 6 minutes on each side, or until they reach desired doneness.
Remove steak to cutting board and let rest about 10 minutes.
Slice steak diagonally across the grain before serving.
Into each lettuce leaf, place some seasoned, sliced steak and top with shredded carrots, bean sprouts, peanuts and extra Thai sweet chili sauce, if desired.
- To prep the romaine lettuce, slice off the bottom to separate the leaves, run leaves under cold water, and dry on paper towels.
- Sweet duck sauce makes this dish more kid-friendly.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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