You can certainly grill a steak specifically to make this, yum. But it’s great with leftover steak as well. You could swap out chicken or even tofu (grilled of course) to make it even lights. These lettuce wraps come together in a snap and are nice and light (swimsuit season is soon upon us!)
Leftover Steak
Wha? Who the heck ever has leftover steak? Well, when you purchase a bit too much from WholeFoods because that sale-price on the top-sirloin was too good to pass up, then you have leftovers. Plus, I was really looking forward to navigating through the snow that had not melted (shadow from the house), said no one ever. But I did, and it was delish. Just a little salt and pep and grill it. It left us with leftovers for these light wraps for lunch (with a kick) a few days.
The kick in these Steak Lettuce Wraps comes thanks to samba oelek, remember we used this super versatile sauce in the Lentil and Chorizo Soup recipe. It’s an awesome condiment to have on hand to punch up any dish that’s lagging flavor.
- make these wraps for lunch, dinner or as an easy appetizer
- they are everyone’s favorite
- easy and quick (prep ahead) too!
How about that dressing?
Oh, it’s a goodie. A word of caution, watch the garlic. If you plan to eat for lunch, that is! I just use a tiny bit and mash it well with your knife or through a press. I’m just thinking of your co-workers, that’s all. It’s very versatile, use it for a dipping sauce for all your favorite Asian wraps, dumplings or potstickers.
Leftover Steak Lettuce Wraps
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Lunch
- Method: Wrap
- Cuisine: Asian
Description
Not just for lunch, make this for a quick dinner or appetizer. Truth be told, sometimes I mix it all up and eat it as a salad. The dressing will last in the fridge for a week.
Ingredients
DRESSING/SAUCE
- 2 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sambal oelek
- 2 tablespoon Tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 small clove garlic, mashed
WRAPS
- 1 pound leftover grilled steak, or grill some up!
- 4–6 radishes, cut in matchsticks
- 1 carrot, sliced into long strips with a veg peeler or mandolin
- 2 green onions (or sometimes called scallions), cut on a sharp angle
- 1 head Bibb (or romaine) lettuce (leave leaves large for wrapping)
- 1 package rice noodles, cooked according to package directions (or rice if you prefer, or omit completely, it’s up to you)
- Roasted, salted peanuts, chopped
- 1/4 cup fresh basil leaves, shredded
Instructions
Combine the dressing ingredients in a bowl, and whisk well. Set aside.
Place veg and steak in piles on a large plate or platter with lettuce leaves, noodles, and dressing.
To prepare your wrap, spoon some noodles, onto a lettuce leaf, top with vegetables and steak, and drizzle with sauce and top with a few peanuts and basil. Roll it up and dive in!
NOTE: Sesame oil is a very strong, lovely oil, used as a condiment and in moderation. Be sure to buy the toasted sesame oil, that is brown in color, the untoasted is better suited for cooking with and doesn’t have that rich flavor. Store your sesame oil in the fridge.
A note about pre-shredded veg. Okay, I get it, it’s easy and very accessible. But do you know when the heck those buggers were shredded or spiraled or chopped? Me either. Honestly, a food processor (affiliate link) is pretty darn easy too and will pay for itself in no time. And your veg will be fresh, fresh, fresh!
Notes
This recipe is low-carb and gluten-free, (if you purchase gluten-free condiments, of course).
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