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Asian Beef Lettuce Wraps
These Asian beef lettuce wraps are a nice change from your regular dinner routine. Marinated beef is gently sauteed and topped with a Sriracha cream sauce, sprouts and kimchi
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Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Author:
Mindi
Ingredients
1x
2x
3x
12
oz
beef tenderloin
sirloin, flank or ribeye, sliced thin
2
tablespoon
oil
I like sesame or peanut oil for this, but vegetable oil will work just as well
1
head lettuce leaves
I like Boston, but you can also use Romaine or Iceberg
For The Beef Marinade
2
tablespoon
brown sugar
2
tablespoon
soy sauce
2
tablespoon
sesame oil
3
garlic cloves
crushed or run through a garlic press
1
teaspoon
crushed red pepper flakes
For The Sriracha Cream Sauce
¼
cup
mayonnaise
3
tablespoon
white miso paste
1
teaspoon
Sriracha
Additional Toppings (optional)
Kimchi
Bean Sprouts
White or Brown rice
prepared according to package directions)
Instructions
Prepare The Sriracha Cream Sauce
Whisk all the ingredients for the sauce together. Cover and refrigerate for at least 2 hours
Marinade the Beef
Combine all of the ingredients for the marinade
Toss with the beef
Cover and set aside for at least an hour
Cook The Beef
Heat the 2 tablespoon oil in a large skillet over high heat
Saute the beef in 2 or 3 batches, just until the beef is cooked (about 3 - 4 minutes per batch)
Transfer the cooked beef to a platter
Assemble The Lettuce Wraps
Place a few slices of beef on a leaf of lettuce
Top with Kimchi (optional), a dollop of Sriracha Cream sauce and bean sprouts
Serve with rice in the side (optional)