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
