A fresh start to the week and a fresh recipe! Ok, well I mean fresh as in flavor because this is one of those recipes I’ve had tucked away and haven’t found the time to post until now. I really like this recipe because you can easily swap out the protein with chicken or tofu and keep everything else the same and it will still be delicious! This recipe can easily be made for dinner one night and pack the leftovers for lunch the next day. Since I made this recipe for Austin Woman, I even included tips for a kid-friendly version. If only lunch box recipes were this cool back in the day!
Asian-Inspired Flank Steak Lettuce Wraps
8 ounces beef flank steak
8 romaine or butter lettuce leaves
½ cup julienne carrots
½ cup sliced cucumbers
½ teaspoon each salt and pepper
Cilantro for garnish
1/3 cup soy sauce
3 cloves garlic
2 tablespoons grated fresh ginger
1 tablespoon sriracha
1 tablespoon rice wine vinegar
1 tablespoon Asian chili sauce
- Sprinkle flank steak with salt and pepper. Grill over medium high heat 6 minutes on each side until cooked through.
- Slice flank steak into strips cutting against the grain.
- Whisk sauce together.
- Store vegetables and steak separately and keep sauce in it’s own container. Assemble wraps just before eating.
324 calories per serving (includes sauce), 35 grams of protein per serving
Kid-friendly version: Place carrots, cucumbers and steak into a divided plastic container. Add the Asian dipping sauce if they like or a greek yogurt.
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