Thai Steak Lettuce Wraps - Iowa Girl Eats
The recipe Thai Steak Lettuce Wraps - Iowa Girl Eats could satisfy your Asian craving in roughly 45 minutes. This recipe serves 3 and costs $4.86 per serving. Watching your figure? This gluten free and dairy free recipe has 618 calories, 35g of protein, and 43g of fat per serving. A mixture of lime juice, cucumber, sesame oil, and a handful of other ingredients are all it takes to make this recipe so yummy. Plenty of people made this recipe, and 220 would say it hit the spot. It works well as a rather pricey hor d'oeuvre. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by Iowa Girl Eats. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. Users who liked this recipe also liked Thai Fried Rice - Iowa Girl Eats, Thai Peanut Chicken Quinoa Bowls - Iowa Girl Eats, and Sunrise Smoothie - Iowa Girl Eats.
Servings: 3
Ingredients:
1-1/2 Tablespoons creamy almond butter
Bibb lettuce cups
1/2 teaspoon red chili pepper flakes
1 small cucumber, peeled and very thinly sliced
3 Tablespoons extra virgin olive oil
1 piece fresh ginger
2 garlic cloves
2 Tablespoons honey
3 Tablespoons fresh lime juice
1 small red onion, very thinly sliced
1/4 cup rice vinegar.jpg)
1 Tablespoon + 1 teaspoon sesame oil
1/4 cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
1lb steak (flank, skirt, sirloin)
2 teaspoons sugar
Equipment:
bowl
food processor
blender
ziploc bags
grill pan
grill
cutting board
Cooking instruction summary:
For the Quick-Pickled Cucumbers and Onions: combine ingredients in a large bowl then stir to combine. Let sit on the counter and stiroccasionallywhile preparing the rest of the dish. Can be made up to a day ahead of time.
Combine soy sauce, lime juice, olive oil, honey,sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor then blend until smooth. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.
Preheat a grill or grill pan to high heat then grill marinated steak until medium rare. Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber & onions and then drizzle with the almond butter sauce.
Step by step:
1. For the Quick-Pickled Cucumbers and Onions: combine ingredients in a large bowl then stir to combine.
2. Let sit on the counter and stiroccasionallywhile preparing the rest of the dish. Can be made up to a day ahead of time.
3. Combine soy sauce, lime juice, olive oil, honey,sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor then blend until smooth.
4. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth.
5. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.Preheat a grill or grill pan to high heat then grill marinated steak until medium rare.
6. Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber & onions and then drizzle with the almond butter sauce.
Nutrition Information:
covered percent of daily need
