These delicious sriracha steak lettuce wraps have marinated steak that’s quickly stir-fried and nestled in crisp lettuce. Top with a fresh cucumber relish, cilantro and more Sriracha for a healthy, spicy dinner.

Spicy Sriracha Steak Lettuce Wraps #glutenfree #dairyfree

Spicy is my middle name. Well, actually it’s Anne, but spicy would be my middle name if I had any say when my birth certificate was being typed up. But then Laurie Spicy McNamara does sound a bit ridiculous now doesn’t it (or do you like it? It is starting to grow on me).

Mind you, I wasn’t raised liking spicy food. I know my dad likes spicy food but I don’t recall a bottle of any hot sauce being in our fridge growing up. It wasn’t until I met my husband in high school that I was I introduced to Frank’s. Then our good friends turned him on to Sriracha and I naturally fell in-love with that spicy beast and the rest is history. The color of alone should let you know this stuff isn’t for the weak. It’s bold, spicy and amazing. It’s good on pizza, squeezed into pizza rolls, on eggs… the list goes on.


Now let’s talk cube steak. Cube steak is usually the top round or sirloin cut, pounded with a meat tenderizer or ran through a fancy machine. And I’m here to tell you cube steak isn’t just for chicken frying. Nope. It’s so tender that when you run your knife through it a couple times it resembles ground beef, yet it’s steak. Steak which just so happens to be perfect in lettuce wraps.


Start by adding 3 tablespoons of honey into a large bowl…


To the honey add 1-1/2 tablespoons of low-sodium tamari {or soy sauce if that’s your thing}.

lime juice

Then squeeze in the juice from one big, fat, juicy lime.

2T sriracha

Then measure and add in two tablespoons of Sriracha. You could dial it down for less spicy or add one for some major kick. Your call.

coconut oil

And pour in two tablespoons of warmed coconut oil. Olive oil or grapeseed oil can be substituted… but coconut oil is the best!


Lastly, give that a whisk.

cube steak

Grab your cube steak…


Slice it into thin strips…


Then turn those strips around and run your knife through them once more so it looks all crumbly.


Next add it to the bowl with the Sriracha marinade and let the steak soak it up for 30 minutes.

cucumber, red pepper and red onion

I also made a quick cucumber relish of sorts. Really all you need is half of an Engilsh cucumber, half a red bell pepper and half of a small red onion finely diced.

I love the coolness of cucumber with spicy food.

green onions

While you’re at it slice up some green onions, like 4 or 5 depending on their size of course. Mine were dinky, so I went the five route.

gingerminced ginger

Next, scoot those onions off to the side and mince up two cloves of fresh garlic and then a tablespoon of minced ginger.

onions, garlic and ginger

Now we’re ready to wok-it.

coconut oil in pan

Next heat a large 12-inch skillet or wok over medium-high heat and add a teaspoon of coconut oil.

add in the steak

Once the pan is screamin’ hot, carefully add the chopped, marinated steak and all the remaining marinade to the hot wok. Be careful not to splash!

I know, I know… I put the meat in first. GAH! I bet I’m making some profeshy chefs cringe right now.

garlic, ginger and green onions

Then give it a couple of flips with a spatula and add in the green onions, ginger and garlic.

Remember, you could of course add these first and then the steak, I just started grabbing bowls and not really paying attention. Either way it’ll turn out just splendidly.

bring to a boil

After roughly 4 minutes, the steak should be fully cooked.


Next bring the pan liquids to a boil, make the slurry of cornstarch and water and add it to the wok.


And just like that the sauce has thickened up and made the sauciest steak filling evah!

season with a couple pinches of kosher salt

Lastly, taste and season it with a couple pinches of kosher salt. Now it’s time to start filling some lettuce leaves.

Spicy Sriracha Steak Lettuce Wraps ll #glutenfree #dairyfree #delicious

Finally, top the stuffed wraps with some fresh cucumber relish and fresh cilantro. Now get ready for these sriracha steak lettuce wraps to blow your mind!

Spicy Sriracha Steak Lettuce Wraps l

Spicy – check.

Gingery – check-check.

Mind blown – check-check-check!

Spicy Sriracha Steak Lettuce Wraps -

If you like steak, spice and lettuce wraps, well I’m betting that these sriracha steak lettuce wraps will be your jam.

Enjoy! And if you give this sriracha steak lettuce wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Sriracha Steak Lettuce Wraps #glutenfree #dairyfree

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Yield: 6 servings

Spicy Sriracha Steak Lettuce Wraps

Finely chopped cube steak is marinated in the most delicious concoction of honey, tamari, coconut oil and Sriracha. Then it's quickly stir-fried, nestled in lettuce and topped with a fresh cucumber relish for a quick, easy, gluten and dairy free meal or snack even!



  • pounds cube steak, finely chopped
  • 3 tablespoons honey
  • 1 to 2 tablespoons Sriracha
  • tablespoons low-sodium tamari, or low-sodium soy sauce
  • 1 large lime, juiced
  • 7 teaspoons coconut oil, divided
  • 4 green onions, (dark parts only) sliced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • kosher salt
  • 1 tablespoon cornstarch , plus 1 tablespoon cold water to make slurry
  • 18 lettuce leaves, bib, iceberg or romaine
  • cilantro leaves


  • 1/2 english cucumber, finely diced {seed sections discarded}
  • 1/2 red bell pepper, finely diced
  • 1/2 small red onion, finely diced



  • In a large bowl combine the honey, Sriracha, lime juice, coconut oil and tamari. Whisk until smooth.
  • Add the diced cube steak, toss and marinate {on the counter} for 30 minutes.
  • Meanwhile, slice up the green onions and mince the garlic and ginger, set aside.
  • Heat a wok or large skillet over medium-high heat and add in a teaspoon of coconut oil.
  • Once hot add in the onions, ginger and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add in the chopped steak and stir-fry for 4-5 minutes or until the steak is completely cooked through.
  • Pour in the slurry and stir. Cook for a minute or two {to cook out the starchy taste}, remove from the heat and season with a couple pinches of kosher salt.
  • Serve inside your favorite lettuce {butter, bib, iceberg or romaine} and top with a little cucumber relish and cilantro.


  • In a small bowl combine the finely diced cucumber, red pepper and red onion.
Serving: 3wraps, Calories: 322kcal, Carbohydrates: 17g, Protein: 25g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 82mg, Sodium: 400mg, Potassium: 651mg, Fiber: 2g, Sugar: 11g, Vitamin A: 5757IU, Vitamin C: 34mg, Calcium: 72mg, Iron: 3mg

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