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.
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
You can substitute chicken or shrimp for beef.