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!
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.
MAKE THE RELISH:
In a small bowl combine the finely diced cucumber, red pepper and red onion.