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Nothing says spring like a good crunchy, lite lettuce wrap. Agree?
These Asian inspired beef lettuce wraps are the perfect thing to enjoy on a sunny evening on your porch or patio. May I recommend a little red wine or chilled white wine if it’s hot?
Tender strips of steak sauteed with a tasty sweet, salty, and slightly spicy sauce. Plus plenty of veggies: meaty mushrooms, tender onions, crunchy red peppers, and green onions. All of that is stuffed inside a refreshing lettuce leaf and topped with a drizzle of sweet, salty, and creamy dreamy peanut sauce. Some crunchy roasted peanuts and fresh cilantro leaves take it over the top.
Yes, I think we will all take a serving of lettuce wraps enjoyed outside on our porch/patio.
I love ordering lettuce wraps at restaurants. They’re messy but fun to eat and always on the liter side. I used to think lettuce wraps were complicated to make. Not sure why because that couldn’t be far from the truth.
All a lettuce wrap is is some veggies and meat stir fried together in a pan with some sauce and served along side some crunchy lettuce leaves and some kind of dipping sauce. In fact it’s these beef lettuce wraps are simple enough to make on a weeknight.
One pan. 25 minutes to make. Meal in one.
Yup, I would say with a profile like that you are A OK to make these beef lettuce wraps every week night until fall.
Okay, there is nothing stopping you from making them in the fall too ha!
Just look at that pan of sauce-y beefy, veggie goodness!!!
These beef lettuce wraps are gluten free and dairy free too!
Beef lettuce wraps, you are winning!!!
Lets discuss lettuce for a moment.
I have previously been known to say that iceberg lettuce is the WORST lettuce out there! Because of it’s lack of nutrition and fiber compared to like every other lettuce on the planet. I still stand by this statement. If I’m going to have a salad I want to get as many vitamins and minerals as I can! Is that too much to ask for?!
BUT, yes,there is a BUT, when it comes to lettuce wraps iceberg lettuce leaves make a great choice. Their leaves are large enough to hold a lot of filling and sturdy enough to hold up to lots of saucy goodness – because what’s a lettuce wrap without lots of sauce?
Let’s let iceberg lettuce have it’s shining moment of glory and fame with these beef lettuce wraps. Just this one time iceberg lettuce. Enjoy it while it lasts okay?!
Okkkkaaayyyy if I were to ever share a wedge salad on the blog that would be the only other time I would use iceberg lettuce…because wedge salads are like the candy of salads.
If you do want to rock a more nutritionally packed lettuce for your beef lettuce wraps you should opt for butter lettuce. The leaves aren’t as large as iceberg lettuce or as crunchy but they are a delicious option that I highly recommend them too.
Whoa, who can talk about lettuce for this long?
Answer: this girl.
Let’s be honest, are you really surprised? LOL
ANYWAYS despite which type of lettuce you chose for these beef lettuce wraps with peanut sauce I promise you one thing, you will want to make them again and again.
Yes, they are the habit forming, addicting kind of lettuce wraps lol. Especially when they are enjoyed outside on a warm sunny spring evening.
I mean come one, there is peanut sauce involved.
And only one pan to wash.
And 25 minutes of your time.
Did I mention the peanut sauce?!
I could go on. Instead, I will let you get to your kitchen ASAP so that you can whip these tasty beef lettuce wraps up. Kbye!
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- Author: Emily Koch
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 3 to 4 (2 lettuce wraps per serving) 1x
- Category: Entree, beef, easy, healthy, 30 minutes, one pan
- Cuisine: gluten free, dairy free
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
UnitsScale
- 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.
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