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sriracha mayo

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.

onedelightfullife.com

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.

7.8.1.2
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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

Barbecue Chicken Spring Rolls

June 24, 2016 by Vanessa Leave a Comment

Have you ever peered into your fridge only to see last night’s leftovers staring back at you?

I found a magical way of repurposing leftover grilled barbecue chicken. Let me introduce you to…Barbecue Chicken Spring Rolls! There is something pretty cool about taking a traditional Asian appetizer and turning it on its face to give it new flavor. See, I told you we were going to get creative. Let’s get started!

barbecue-chicken-spring-rolls

The ingredients to make spring rolls are not hard to find. You don’t have to got to an Asian market to locate rice paper wrappers or rice stick noodles. Just cruise down the ethnic foods aisle at your neighborhood grocery store to purchase them. Each package will last you several recipes. I like to keep these staples on hand in the pantry especially for moments like these when I’m bored with leftovers.

Rice noodles, sometimes referred to as “sticks,” are extra thin, round noodles that soak in warm water before use. After draining off the water, the noodles can be used in anything from a wrap to a noodle bowl. Avoid the thicker, flat noodles sometimes labeled “vermicelli.”

Food dishes should have texture, layers of flavor. (I’m known for adding potato chips to my sandwiches.) While these raw vegetables have decent crunch inside these rolls, you can also tuck wonton strips inside too. The thin rice stick noodles soften when cook and give the julienned vegetables and chicken a starch to adhere to inside the roll.

 

Of course, they wouldn’t be true spring rolls unless a dipping sauce accompanied them. When I order spring rolls (or egg rolls) in a restaurant, they typically arrive to the table with peanut dipping sauce. Try a new sauce. Elevate the flavor of your dipping sauce by combining a sweet barbecue sauce with sriracha mayo and drizzle it across your appetizer plate.

Rock and roll! Barbecue Chicken Spring Rolls not only use up leftovers but are a healthy option for an appetizer.
Rock and roll! Barbecue Chicken Spring Rolls not only use up leftovers but are a healthy option for an appetizer.

onedelightfullife.com

Serves 5-6 large spring rolls

Barbecue Chicken Spring Rolls

Everyone wins with these Barbecue Chicken Spring Rolls! Use up leftover barbecue chicken and add new flavor to the typical Asian appetizer.

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • Filling:
  • 2 c. softened rice stick noodles, drained
  • 2 c. julienned barbecue chicken thigh meat
  • 2 c. julienned carrots
  • 2 c. julienned red bell pepper
  • 2 c. julienned cucumbers (partially peeled)
  • 1 c. green onion (cut on a bias)
  • 4-5 T. wonton crisps
  • Wrap:
  • 5-6 rice paper wrappers
  • Dipping Sauce:
  • 3 T. barbecue sauce
  • 3 T. sriracha mayo
  • 1/2 c. wonton strips

Instructions

  1. Prep all vegetables and chicken in advance.
  2. Cook rice sticks according to package directions and drain water.
  3. Run warm water over each rice paper wrapper for 5 seconds (one at a time) and lay flat on a cutting board.
  4. Fill the now soft rice paper wrapper with julienned vegetables and chicken. Top with a small handful of prepped rice noodles.
  5. Add a few wonton crisps.
  6. Fold the shorter side of the rice paper wrapper over the filling and toward the wrapper's center.
  7. Fold and tuck in the filling by pulling the bottom end of the wrapper and rolling it until complete. (Roll it like you would a burrito, but tightly otherwise your filling will fall out when the spring roll is cut in half.)
  8. Garnish with green onion.
  9. Serve with dipping sauce on the side.

Notes

Add the vegetables to the prepped rice paper wrapper before the noodles and chicken, if you want bright color to show through your roll when plating.

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Nutrition

Calories

730 cal

Fat

14 g

Carbs

131 g

Protein

20 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Appetizers, Taste Tagged With: appetizer, Asian appetizer, barbecue chicken, barbecue sauce, barbecue spring rolls, bbq chicken, chicken, ethnic food, grilled chicken, healthy appetizer, leftovers, repurposed grilled chicken, small plates, spring rolls, sriracha mayo

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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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