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Spicy Sriracha Steak Lettuce Wraps

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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!
Course Appetizer
Cuisine Asian
Keyword dairy free, ginger, gluten free, honey, sriracha, steak
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 servings
Calories 322
Author Laurie McNamara

Ingredients

FOR THE LETTUCE WRAPS:

  • 1½ pounds cube steak finely chopped
  • 3 tablespoons honey
  • 1 to 2 tablespoons Sriracha
  • 1½ 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

CUCUMBER RELISH:

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

Instructions

MAKE THE LETTUCE WRAPS:

  • 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.

Nutrition

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