Classic Steak Lettuce Wraps
Lettuce wraps are a classic weeknight summer dinner—minimal cooking, but packed with flavor and freshness.
For the Marinated Classic Steak
- ½ c tamari
- ¼ c fresh cilantro leaves, finely chopped
- 1 TBSP Gochujang chili paste
- 1 TBSP fresh ginger, peeled & minced
- 1 TBSP (3 cloves) garlic, minced
- 1 TBSP fresh lime juice
- 2 tsp toasted sesame oil
- 2 TBSP vegetable oil
- 16 ounces small cubes Meati Classic Steak, thawed.
- To a medium mixing bowl add tamari, cilantro, chili paste, ginger, garlic, lime juice, and sesame oil. Stir to combine.
- Add Classic Steaks to the bowl and toss to coat. Cover with saran wrap and let sit at room temperature for 15 minutes.
- In a large nonstick skillet or wok over high heat, warm the vegetable oil until it shimmers.
- Drain cubed steak from marinade and transfer to the skillet or wok. Cook, stirring continuously until browned and the internal temperature reaches 165°F.
- Remove Classic Steak from pan and allow it to rest for 5 minutes.
- 1 head butter lettuce, leaves separated
- 1 medium carrot, peeled & cut into matchsticks
- 1 small red bell pepper, thinly sliced
- 1 small Persian cucumber, cut into ¼-inch rounds
- ½ c roasted, salted peanuts roughly chopped
- ¼ c fresh cilantro leaves, roughly chopped
- ¼ c fresh mint, roughly chopped
- ¼ c fresh Thai basil leaves, roughly chopped
When ready to serve, build your lettuce cups by filling the lettuce cups with cooked Classic Steak, fresh veggies, peanuts, and herbs.
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