Filipino Food Friday: Beefsteak Lettuce Wraps

Filipino Food Friday: Beefsteak Lettuce Wraps might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 2 and costs $6.19 per serving. One serving contains 586 calories, 46g of protein, and 39g of fat. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Paleo Foodie Kitchen. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. 103 people found this recipe to be tasty and satisfying. If you have coconut aminos, steaks, lemon juice, and a few other ingredients on hand, you can make it. With a spoonacular score of 83%, this dish is excellent. Try Filipino Food Friday: Chicken Tinola, Filipino Food Friday: Fresh Lumpia, and Filipino Food Friday: Ginataang Halo Halo (Sweet Coconut Milk Medley) for similar recipes.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

¼ cup coconut aminos

1 tbsp avocado oil or coconut oil

1 tbsp lemon juice

1 head red lettuce leaves

1 tbsp lime juice

1 large onion, sliced

½ tsp sea salt

1 pound thinly sliced skirt or fajita steaks

Equipment:

frying pan

Cooking instruction summary:

In a zip top bag, all the thinly sliced steak, coconut aminos, sea salt, lime juice and lemon juice. Seal it tightly and massage the bag so that the seasonings are distributed well. Place it in the fridge to marinate for 30 minutes to 1 hour.Heat a pan over medium high heat. Add the oil and onion. Saute until the onions have softened and have started to brown. About 5-7 minutes.Remove from heat and set aside.Using the same pan, add the marinated meat into the pan and cook for 3 - 5 minutes until browned.Add the remaining liquid from the marinade plus the cooked onions.Mix and let it simmer for 3 minutes.Serve with lettuce leaves.

 

Step by step:


1. In a zip top bag, all the thinly sliced steak, coconut aminos, sea salt, lime juice and lemon juice. Seal it tightly and massage the bag so that the seasonings are distributed well.

2. Place it in the fridge to marinate for 30 minutes to 1 hour.

3. Heat a pan over medium high heat.

4. Add the oil and onion.

5. Saute until the onions have softened and have started to brown. About 5-7 minutes.

6. Remove from heat and set aside.Using the same pan, add the marinated meat into the pan and cook for 3 - 5 minutes until browned.

7. Add the remaining liquid from the marinade plus the cooked onions.

8. Mix and let it simmer for 3 minutes.

9. Serve with lettuce leaves.


Nutrition Information:

Quickview
593k Calories
46g Protein
38g Total Fat
14g Carbs
22% Health Score
Limit These
Calories
593k
30%

Fat
38g
60%

  Saturated Fat
20g
126%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
138mg
46%

Sodium
1380mg
60%

Get Enough Of These
Protein
46g
93%

Selenium
55µg
80%

Zinc
11mg
79%

Vitamin B12
3µg
63%

Vitamin B3
11mg
56%

Vitamin B6
1mg
50%

Phosphorus
350mg
35%

Vitamin B2
0.56mg
33%

Iron
4mg
23%

Potassium
734mg
21%

Vitamin B1
0.24mg
16%

Magnesium
56mg
14%

Vitamin C
10mg
13%

Copper
0.21mg
10%

Folate
23µg
6%

Fiber
1g
5%

Manganese
0.1mg
5%

Vitamin K
3µg
4%

Calcium
35mg
4%

Vitamin A
76IU
2%

Vitamin D
0.23µg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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