My version of Hibachi Steak Lettuce Wraps includes using soft ribeye steak cut into small chunks, then marinated in a soy sauce and canola oil marinade, and later cooked to perfection over medium heat. I prefer to cook my steak to medium rare or medium. If you use a cut of beef with a lot of marbling, it would be a more tender cut and with robust flavor. Of course, use fresh cuts of meat over frozen ones.
Yum Yum Sauce. That creamy, tangy sauce is so delicious on top of Asian meat dishes. You’ll love it drizzled on top of this recipe for Hibachi Steak Lettuce Wraps, a low-carb but high flavor dinner. The wraps are easy to make and pair well with my Asian Cucumber Salad a dining experience complete with international flavor.
We are still “trying” to eat low-carb in our household. Yep, we’re going on five months of this dietary lifestyle and it’s been a challenge but a satisfying one. Thankfully, it’s forced me to think outside the box when brainstorming recipes that are high in nutritional value but low in carbs. Eating this way involves more discipline than not eating bread and pasta. It requires sheer willpower.
But, I can’t lie to you. We shared a basket of skin-on truffle fries today with garlic ailoi dipping sauce, a real gut buster basket of deliciousness. I don’t feel guilty about it either. You can’t. You have to allow yourself a break or two every once in awhile. Can you relate?
A lover of colorful food and crunch, I add shredded carrot and red cabbage inside my romaine lettuce wraps, then the cooked ribeye, and then topped with my version of Yum Yum Sauce. The sauce is a simple 2-1-1 ratio of Hellman’s mayonnaise, General Tso’s Sauce, and Tobasco Sriracha.
To cut the rich flavor of the Hibachi Steak Lettuce Wrap filling (I tend to over do it with the Yum Yum Sauce), I served Asian Cucumber Salad on the side. An easy combination of thinly sliced cucumbers, red onions, bell pepper, and dressing, its delicate Asian flavor balances the mayo based sauce’s heavier consistency.
Finally, to finish the dish I toast white sesame seeds in a naked skillet on a low temperature for a few minutes until slightly golden brown. I sprinkle the seeds on top of the cucumber salad for garnish and added flavor.
What is your guilty pleasure when it comes to international cuisine? Do you dive into curry soups? Slurp large bowls of pho?
Scroll down and let me know what big flavor dish you want me to make a low-carb version of and I’ll post it next on the blog.
Prefer lettuce wraps instead of using tortillas or bread for sandwiches? You may also enjoy my easy Crock Pot Buffalo Chicken Lettuce Wraps or my recipe for Crunchy Asian Turkey Lettuce Wraps.
Hibachi Steak Lettuce Wraps with Asian Cucumber Salad
Ingredients
- Hibachi Steak and Marinade:
- 1 pound diced ribeye steak
- 1 T. canola oil
- 1 T. soy sauce
- Asian Cucumber Salad:
- 1 thinly sliced seedless cucumber
- 1/2 diced orange bell pepper
- 1/8 c. thinly sliced red onion soak for 24 hours in water inside a covered glass dish to cut the bite of flavor
- 1/4 c. rice wine vinegar
- 1 tsp raw honey
- 1/2 tsp sesame oil
- tiny pinch red pepper flakes
- tiny pinch kosher or sea salt
- 1/2 T. white sesame seeds
Instructions
- Clean and dry romaine leaves. Set aside.
- Slice the red onion and add to a small glass bowl. Add water and cover tightly. Allow to sit for several hours (I prefer overnight to 24 hours) and then drain the water.
- Slice the cucumber and dice the bell pepper and add to a bowl. Add in the red onions.
- Mix the cucumber dressing and drizzle it over the cucumbers, pepper and onions. Mix thoroughly and then refrigerate for at least an hour.
- Dice the ribeye steak and add it to the marinade for at least 20-30 minutes, if not longer (refrigerate). Cook the steak over medium heat until desired doneness.
- Assemble the lettuce wraps and drizzle with 2-1-1- Yum Yum Sauce made of 2 parts Hellman's Mayonnaise, 1 part General Tso's Sauce, and 1 part Tobasco Sriracha.
- Serve with cucumber salad topped with toasted sesame seeds.
Notes
After slowly making your way through his museum passing by artifacts documenting his achievements and his family life, you can step outdoors and see his small boyhood home in the distance. Visitors are able to tour the interior of the home led by a tour guide about every thirty minutes. Sightseers awaiting the next tour should sit outside on one of the shaded benches until the next free tour begins.
If you can use a hand mixer and a spatula, you can make this yummy recipe. Preparing the ice cream is easy. Waiting about eight hours for it to freeze is the tough part.
Can you believe how amazing that scoop of ice cream looks topped with chocolate dipped cherries? As vanilla ice cream as the base, the possibilities for flavor combinations is limitless. Why not peanut butter and chocolate? Or a take on Smores using mini marshmallows? Or perhaps chunked pieces of apple pie from the grocery’s bakery department?
I was inspired to use the cherry-chocolate flavor pairing after purchasing a pound of fresh dark cherries from the grocery store. If you buy fruit that is in season, it forces you to use your creativity to build a recipe around it. What goes well with cherries? Say it with me…chocolate!
Be sure to lay out all of your kitchen tools and ingredients before starting this recipe, a method many chefs refer to as “Mise en Place.” This is French for putting everything in place. You’ll need to be organized so you can quickly move the Seran wrap covered ice cream pan to the freezer, which if you’re like me, means first clearing a flat space in the deep freeze.
That’s it! I’ve been pleasantly surprised that I haven’t needed to reposition the dowel rods or twine even after moving the pots several times. I think you’ll agree that this do-it-yourself method for building a tomato cage is not only inexpensive but incredibly easy to do.
I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.
Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).
Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.
