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marinade

Hibachi Steak Lettuce Wraps with Asian Cucumber Salad

July 30, 2017 by Vanessa Leave a Comment

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?

For extra spicy heat, add more than a pinch of red pepper flakes to the cucumber salad dressing.

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.

You could slice your cucumber thinner than shown here, but I prefer more crunch with mine. To each his own!

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.

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3 wraps

Serves large leaf romaine lettuce

Hibachi Steak Lettuce Wraps with Asian Cucumber Salad

Topped with Yum Yum Sauce, ribeye is the star of these Hibachi Steak Lettuce Wraps served with cool Asian Cucumber Salad.

1 hrPrep Time

30 minCook Time

1 hr, 30 Total Time

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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

  1. Clean and dry romaine leaves. Set aside.
  2. 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.
  3. Slice the cucumber and dice the bell pepper and add to a bowl. Add in the red onions.
  4. Mix the cucumber dressing and drizzle it over the cucumbers, pepper and onions. Mix thoroughly and then refrigerate for at least an hour.
  5. 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.
  6. 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.
  7. Serve with cucumber salad topped with toasted sesame seeds.

Notes

You can substitute chicken or shrimp for beef.

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Hibachi Steak Lettuce Wraps

 

Filed Under: Dinner, Taste Tagged With: Asian, beef, cucumber salad, cucumbers, dressing, Hibachi, international, lettuce wrap, lettuce wraps, low-carb, marinade, mayo, meat, Oriental, ribeye, salad, sesame, soy sauce, sriracha mayo, steak, Yum Yum Sauce

How to Make Basic Barbecue Sauce

June 4, 2017 by Vanessa Leave a Comment

One condiment this Kansas girl is never without is barbecue sauce. Well, except that one time when the ribs were ready and yep, I was out of the liquid gold. Not one to run to the store for only one condiment, I decided to make my own sauce.

Since it’s summer I tend to use quite quite a bit more barbecue sauce on burgers, ribs, and even inside lettuce wraps. So, in case you’re like me, here’s How to Make Basic Barbecue Sauce when the bottle stuff just won’t do or you’re out of it. This recipe is ketchup based and is more of a Kansas City barbecue sauce.

Barbecue is a staple food group when you live in Kansas. We smoked this rack of ribs on our Traeger Tailgater low and slow adding barbecue sauce at the end of cooking.

Once you’ve combined all of the barbecue sauce ingredients using a whisk in a saucepan, turn the pan to low heat and simmer for about 15 minutes. Be sure to stir often. Remove the pan from the burner and allow to cool before pouring the barbecue sauce into a Bell jar and sealing it. Your sauce will keep for about two weeks in the refrigerator.

While there are many kinds of barbecue sauce varieties from Carolina style vinegar based to Kansas City style tomato based, I prefer the later on everything from smoked pulled pork and ribs to cheddar cheeseburgers. I’ve also included the links to a few of my recipes that use can this sauce. You might enjoy: Grilled Blooming Onion with Barbecue Sauce , Barbecue Chicken Spring Rolls, and Ultimate Summer Hot Dog Toppings List. 

Making your own sauce is incredibly simple and takes very little time. Give it a try! Do you have a summer grill recipe that you love to sauce up? Share it in the comments section below.

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3 cups

How to Make Basic Barbecue Sauce

This Kansas City style barbecue sauce is easy to make and better tasting than the bottled variety.

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Print Recipe
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Ingredients

  • 2 c. ketchup
  • 3 T. dark brown sugar
  • 3 T. cider vinegar
  • 2 T worcestershire
  • 2 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions

  1. Combine all ingredients in a small saucepan.
  2. Stir the ingredients well on a low simmer until fully incorporated.
  3. Simmer for about 15 minutes stirring often.
  4. Remove from heat and allow to cool.
  5. Pour sauce into glass jar and seal with a lid.
  6. Refrigerate jarred sauce.

Notes

You can also use smoked paprika instead of regular paprika. Want a more Memphis style sauce, add more vinegar and molasses for sweetener.

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Nutrition

Calories

111 cal

Carbs

27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Taste Tagged With: barbecue, basic, bbq, blooming onion, brown sugar, Carolina, cheeseburger, chicken, condiment, garlic powder, hamburger, homemade, hot dog, Kansas City style, ketchup, marinade, onion powder, paprika, pepper, pork, ribs, salt, sauce, spring rolls, topping, vinegar, worcestershire, yellow mustard

Tequila Lime Chicken with Pico de Gallo and Fresh Guacamole

May 20, 2017 by Vanessa Leave a Comment

I have no problem pretending that some days of the week are food holidays as an excuse to make celebratory food. Life is short. I don’t need rules that say it can’t be just like Super Bowl Sunday or St. Patrick’s Day.

In fact, I declare today a Cinco de Mayo again just so you can make an excuse to prepare Tequila Lime Chicken with Homemade Pico de Gallo and Fresh Guacamole. Grab a cold Tecate and your sombrero because you’ve got some serious kitchen cooking to do!

Topped with homemade pico de gallo, guacamole, and crushed tortilla chips for crunch, Pioneer Woman’s Tequila Lime Chicken goes well with a chilled Mexican beer or my Grilled Pineapple Peach Margarita made with silver tequila.

This grilled chicken dinner is multi-step but worth every moment. Seriously, have you ever purchased store bought guacamole or tried to find pico de gallo on a grocery store’s salad bar? The guacamole tastes artificial and tends to have a mouse-like texture and salad bar pico de gallo is incredibly watery. Fresh is best so don’t hesitate from making homemade guacamole and pico de gallo because the freshness of each one elevates the flavor of this dish.

First, prepare the pico de gallo in advance. Combine equal amounts of diced tomato, white onion, cilantro, and one seeded jalapeno. (Leave the seeds and pulp inside the jalapeno if you prefer more heat.) Once mixed, squeeze a half of a lime into the bowl and mix again to incorporate the juice well.

Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado here. Take your knife around the outside of each avocado and carefully remove the pit of each one. There’s a new trend called Avocado Hand. Don’t let it happen to you. Be careful! Use a knife to carefully a circle around the outside of the avocado and then cut each half into diced squares so you can scoop the avocado meat out with a spoon into the bowl. Once you’ve added the avocado to the a large bowl, add enough of the pico de gallo to the bowl and mix it gently so you leave it chunky.

Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.

Extra guacamole is a good thing. Serve with tortilla scoops chips and a fresh lime wedge.

Finally, let’s tackle the main entree Tequila Lime Chicken. Full disclosure here: this is not my recipe but instead Ree Drummond’s (Pioneer Woman’s) recipe. Her recipe requires you to use a food processor to prepare a creamy tequila based marinade and pour it into a Ziplock bag and then refrigerating it for several hours. You could also use a blender in a pinch.

While you could certainly use a mesquite flavored tequila like Jose Cuervo, I prefer a lighter silver tequila. I can thank college for that preference.
Add all marinade ingredients into a food processor.
Combine marinade ingredients in a food processor and blend well. You don’t want garlic chunks.
Add chicken breasts to marinade.

The alcohol will cook out of the marinade once the chicken is grilled but the flavor will linger. Later, you’ll remove the chicken from the bag and and grill it over medium high heat 4-5 minutes per side until the internal temperature reaches 165 degrees. Remove the chicken from the grill and allow it to rest a couple of minutes before serving it topped with sprinkled taco cheese, guacamole, pico de gallo and a sprig of fresh cilantro. Crumble tortilla chips in your hand add sprinkle them on top for added crunch. Don’t forget a wedge of lime on the side to squeeze on top of the entire plate!

Optional sides could include warmed black beans and Mexican rice with folded flour tortillas. Use some of that extra tequila to make my recipe for Grilled Pineapple and Peach Tequila Cocktail.

Mexican food is one of the best culinary experiences that people can have. -Karla Souza

Let me know what you think of these recipes in the comments section below. Happy Cinco de Mayo. Again.

 

Filed Under: Dinner, Taste Tagged With: alcohol, avocado, blender, cheese, chicken breasts, cilantro, Cinco de Mayo, cocktail, condiments, corn tortilla, Cuervo, Cuisinart, fiesta, food processor, garlic, grill, grilled, grilling, guacamole, herbs, hispanic, holiday, jalapeno, lime, lime juice, lime wedge, margarita, marinade, mexican, olive oil, onion, peach, pepper, pico de gallo, pineapple, pioneer woman, plastic wrap, salt and pepper, tequila, tomato, vegetables

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Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

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