Hibachi Steak Lettuce Wraps

Hibachi Steak Lettuce Wraps are here. Lettuce wraps are filled with delicious steak mixture of steak, bell peppers, soy sauce, vinegar, sugar, cornstarch and spices, then topped with sesame seeds, Sriracha, and green onions. Coming out flavorful, they surely get you guys hooked. If you are finding something tasty and low in carbs for dinner, just give these a try.

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Hibachi Steak Lettuce Wraps

Recipe by Bell BrittanyCourse: Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Total time

25

minutes

These Hibachi steak lettuce wraps are great to make all year. We love them for weekend meals and small parties.

Ingredients

• 1 lb. Sirloin steak, cut into strips

• 1/4 c. soy sauce

• 1/4 c. rice wine vinegar

• 2 tbsp. brown sugar

• 1 tbsp. cornstarch

• 1/3 c. water

• 1 tsp. garlic powder

• 1 tsp. Ginger powder

• 1 tsp. vegetable oil

• 1 red bell pepper, cut into strips

• kosher salt

• Freshly ground black pepper

• 2 tbsp. chopped green onions

• Lettuce leaves, for serving

• sriracha, for serving

• Sesame seeds, for garnish

Directions

• Add water, soy sauce, vinegar, sugar, cornstarch and spices to a medium saucepan. Whisk completely to combine.
• Once mixture begins to boil, remove from heat.
• Heat oil in a large skillet over medium heat. Add bell peppers and cook until partially cooked, about 5 minutes.
• Add steak and cook until slightly under your desired doneness. Season with salt and pepper, and pour over sauce.
• Let simmer until sauce has reduced slightly and steak is cooked.
• Place scoops of beef mixture into lettuce leaves.
• Garnish with sesame seeds, Sriracha, and green onions. Serve immediately.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54220/hibachi-steak-lettuce-wraps-recipe/

Notes

Hibachi Steak Lettuce Wraps are a skillet-cooked meal that pairs thin strips of sirloin steak with a simple, glossy sauce and fresh vegetables. The steak is cooked alongside bell peppers and coated in a mixture made from soy sauce, rice wine vinegar, brown sugar, cornstarch, water, and dried spices. Once finished, the warm steak mixture is spooned into crisp lettuce leaves and topped with sesame seeds, green onions, and Sriracha.

This recipe works well because the cornstarch-based sauce thickens quickly, clinging evenly to the steak and vegetables without becoming heavy. Cooking the peppers first softens them slightly while keeping some bite, and adding the steak just until done helps prevent it from overcooking. Simmering briefly after adding the sauce allows the flavors to come together and creates a coating that stays in place when served in lettuce wraps.

These wraps fit easily into everyday home cooking since they’re made in one pan and come together quickly. They’re best served right away while the lettuce is crisp and the filling is hot. Leftover steak mixture can be stored separately and reheated, then assembled fresh. The recipe is flexible, but keeping the balance of sauce and protein helps maintain the intended texture.