Flank Steak Asian Lettuce Wraps
Tender slices of flank steak nestle within crisp, fresh lettuce leaves. These sweet and spicy Flank Steak Asian Lettuce Wraps include bean sprouts for an earthy undertone, while sautéed mushrooms contribute a rich, umami depth. These lettuce wraps are completed with green onions for a simple and satisfying appetizer or dinner!
If you’re looking for more appetizer recipes, try Garlic Lemon Sweet Potato Fries, Rosemary Meatball Bites, or Sesame Ginger Brussels Sprouts.
A Quick Look At The Recipe
- Recipe Name: Flank Steak Asian Lettuce Wraps
- Ready In: 30 minutes
- Makes: 4 servings
- Main Ingredients: flank steak, butter lettuce, mushrooms
- Flavor Profile: tender steak, sweet with a little heat
- Dietary Info: gluten free, no seed oils, dairy free, eggless
- Difficulty: Easy!
- Why You’ll Love It: easy appetizer or light dinner
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Why You'll Love This Recipe
- Quick and Easy: Ready in 30 minutes or less!
- Simple: These organic lettuce wraps are not only easy but incredibly delicious and satisfying!
- Soy Free: I use organic coconut aminos in place of soy sauce, making these lettuce wraps without soy sauce.
- Gluten Free: These Asian lettuce wraps are naturally gluten free using organic butter lettuce.
- Asian Inspired: With the addition of coconut aminos, bean sprouts, green onions, and sweet chili this dish is light, sweet, and a little spicy!
- Flank Steak Recipe: This leaner cut of beef is perfect for slicing up thin and enjoying in lettuce wraps.
- Appetizer or Dinner: You can enjoy these Flank Steak Asian Lettuce Wraps as an appetizer or light dinner. Try serving with my Easy Bone Broth Rice to make them into a meal!
What Makes These Lettuce Wraps Different
While most Asian inspired lettuce wraps are made with soy, these are made without soy. I use organic coconut aminos for a soy free substitute made from coconut sap that is sweet, salty, and full of umami flavor! I also use organic flank steak as opposed to ground chicken, pork, or beef that many other lettuce wraps use. This light, fresh, and healthy spin is a recipe you need to try!
Ingredients
- Mushrooms: I use organic baby Bella mushrooms, but white also works.
- Avocado Oil: I use organic avocado oil, but EVOO, butter or ghee also work.
- Coconut Aminos: I'm obsessed with organic coconut aminos. If you haven't had this before, it's a soy sauce substitute that's soy free! It has a sweet flavor, similar to soy sauce, making these lettuce wraps without soy sauce.
- Butter Lettuce: You'll need organic butter lettuce for these lettuce cups.
- Sweet Chili Sauce: I use Whole Foods 365 Organic Sweet Chili Sauce, which is the only organic sweet chili sauce I've ever found and it's so good! This tastes just like Mae Ploy!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Lettuce Wraps Without Soy Sauce
I use organic coconut aminos in place of soy sauce. While most lettuce wraps include soy sauce, organic coconut aminos is an amazing health-conscious alternative to soy sauce that's sweet, salty, and full of umami flavor that pairs perfectly with Asian inspired dishes like this. I also use coconut aminos in my Sesame Ginger Salmon Bowls with Quinoa, Sesame Ginger Brussels Sprouts and Honey Garlic Chicken Sheet Pan Dinner if you want to try this soy free sauce in another way!
- I'm using organic flank steak, but you can use another cut of beef if you prefer.
- You can also use ground beef, pork, or turkey. Just sauté in a large skillet and you can add 1 teaspoon of Thai spice mix or even a little pinch ground ginger and coconut aminos. I like adding a little spice to ground meats as they are not as flavorful as steak.
- I use organic coconut aminos but you can also use soy sauce if you prefer.
- These are best eaten right away, so serve immediately!
- If you have leftovers, store the steak, toppings, and lettuce separately. This way you can easily reheat them without having soggy lettuce.
How to Make Flank Steak Asian Lettuce Wraps
Step 1
Allow the steak to come to room temperature and pat dry.
Step 2
Slice the mushrooms thin.
In a large skillet, add the avocado oil and put over medium heat. Add the sliced mushrooms, coconut aminos, and garlic. Sauté until the mushrooms are golden brown. Set aside.
Step 3
Salt and pepper each side of the steak. In a large skillet over high heat, add the steak and cook for 4 to 6 minutes per side, until internal temperature is 140°F (for medium rare, or to your liking).
Step 4
Remove steak from the skillet and allow to rest for 5 minutes.
Step 5
Prepare lettuce cups by adding bean sprouts and mushrooms. Chop green onions.
Slice the steak against the grain into ¼-inch strips. Add on top of the mushrooms and top with green onions. Feel free to add a sweet chili sauce or sesame seeds on top too!
Flank Steak Asian Lettuce Wraps FAQ's
Yes, if you'd like to use another cut of steak you can do that. Fajita meat or stew meat would also be incredibly easy and would be delicious in this recipe too! You can also use ground beef, pork, or turkey as well.
It's ideal to have butter lettuce for lettuce wraps. These lettuce leaves are like little cups that you can fill or “wrap” the filling in – like a lettuce taco!
The key when making these Flank Steak Asian Lettuce Wraps is assembling them and eating them right away. If you aren't going to eat them all now, don't assemble the filing into the lettuce as the lettuce will get soggy. Instead, store leftovers in separate tupperwares in the fridge. That way, you can reheat the filling and you'll have crisp lettuce.
More Organic Appetizer Recipes
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Flank Steak Asian Lettuce Wraps
Equipment
- Cast Iron Skillet
Ingredients
- 17.5 ounce flank steak
- Salt and pepper
- 8 ounces baby Bella mushrooms
- 1 tablespoon avocado oil
- 1 tablespoon coconut aminos
- 1 teaspoon minced garlic
- 2 cups bean sprouts
- 1 head butter lettuce
- ¼ cup sliced green onions (for topping)
Instructions
- Allow the steak to come to room temperature and pat dry.
- Slice the mushrooms thin.
- In a large skillet, add the avocado oil and put over medium heat. Add the sliced mushrooms, coconut aminos, and garlic. Sauté until the mushrooms are golden brown. Set aside.
- Salt and pepper each side of the steak. In a large skillet over high heat, add the steak and cook for 4 to 6 minutes per side, until internal temperature is 140°F (for medium rare, or to your liking).
- Remove steak from the skillet and allow to rest for 5 minutes.
- Prepare lettuce cups by adding bean sprouts and mushrooms. Chop green onions.
- Slice the steak against the grain into ¼-inch strips. Add on top of the mushrooms and top with green onions.
- Feel free to add a sweet chili sauce or sesame seeds on top too!
Notes
- I'm using organic flank steak, but you can use another cut of beef if you prefer.
- You can also use ground beef, pork, or turkey. Just sauté in a large skillet and you can add 1 teaspoon of Thai spice mix or even a little pinch ground ginger and coconut aminos. I like adding a little spice to ground meats as they are not as flavorful as steak.
- I use organic coconut aminos but you can also use soy sauce if you prefer.
- These are best eaten right away, so serve immediately!
- If you have leftovers, store the steak, toppings, and lettuce separately. This way you can easily reheat them without having soggy lettuce.
Nutrition
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Love this twist on one of my favorite Asian dishes. Definitely making again and again.