Deliciously crunchy vegetables and zesty herbs are enclosed in soft lettuce leaves for this easy-to-assemble salad dinner. A spicy dipping sauce doubles as dressing.

Quick, easy, and amazingly delicious, these steak lettuce wraps are a great meal idea for any time of the year. Butter, Boston or bibb lettuce leaves are ideal for this recipe. Treat yourself to a feast at Restaurants Downtown Pensacola.

Thinly sliced steak enclosed in soft lettuce leaves with crunchy vegetables, zesty herbs, and rice noodles make these Steak Lettuce Wraps the perfect dinner for a warm night. The spicy marinade also doubles as a delicious dipping sauce!

For the best steak lettuce wraps, use crisp heads of iceberg, romaine, Boston Bibb, or butter lettuce. Look for ones that have large leaves so they can comfortably hold a filling and are sturdy enough to stay in place.

You can substitute the beef with ground chicken, pork, or vegetarian tofu for a lighter option. Mushrooms are a wonderful addition, and you could even add some shredded carrots for extra color and texture. You can even switch up the herbs and garnishes – mint, cilantro, and fresh lime are all great choices. And don’t forget the cashews – they give these lettuce wraps the perfect crunch!

PF Chang’s uses a variety of seasonings to flavor their meat and veggies, so try adding some new ingredients to your recipe for an authentic take on this restaurant favorite. Garlic powder, salt, and pepper work well with all cuts of beef, and you can experiment with different rubs or marinades to find your favorites. A sprinkle of sesame seeds on top will add a beautiful pop of color and a hint of toasty goodness.

Adding the chicken and veggie filling to a whole-grain tortilla is another tasty option. Just be sure to reheat gently and add a drizzle of the peanut dressing before serving. You can also freeze the filling in an airtight container if you’d like to save it for later. Just be sure to thaw overnight before re-heating.

Steak

Lettuce wraps paired with grilled steak and crisp vegetables, rolled in soft leaves and drizzled with a creamy cilantro-lime sauce. This recipe is a weeknight winner!

You can start making these Asian-inspired lettuce wraps up to a day ahead of time by marinating the beef. If you have extra time, the longer it marinates the better, but even an hour will give the beef lots of flavor. To make the sauce, combine all the ingredients in a blender and blend until smooth. The sauce will be drippy when it is first made, but it will thicken up as it chills.

To prepare the grilled steak, season the steaks with salt and pepper on both sides. Heat the oil in a large skillet over medium high heat until hot. Add the steak and cook for 3 to 4 minutes on each side for a medium rare result. Once the steak has been cooked, allow it to rest for a few minutes before cutting it into thin strips.

Assemble the veg and steak wraps by placing a few rice noodles and some steak slices on each of the lettuce leaves. Top with scallions, mint, radishes and cucumbers. Garnish with a sprinkle of sliced green onion and serve with the dipping sauce.

The key to getting great flavors into these lettuce wraps is to use the highest quality ingredients you can find, especially the meat. This will make all the difference in the world! Try to use a premium cut of meat, like sirloin or rump. Then, use the highest quality lettuce that you can find. The best lettuce for these steak wraps is butter lettuce, little gem or Boston bibb lettuce.

Vegetables

If you love PF Chang’s vegetarian lettuce wraps, you’ll adore this version with beef. It’s just as delicious, quick to make and healthy! Plus, it’s vegan, low-carb and gluten free.

To make these beef steak lettuce wraps, simply season and sear a piece of flank steak, then let it rest. In the meantime, prep your vegetables and mix the sauce. This dish is quick to make and ready in about 30 minutes, from start to finish! It’s a great choice for a weeknight meal and can be served as an appetizer or light summer meal. It also works well as a packed lunch to take to work or school.

This recipe is simple to customize and has endless possibilities. Feel free to use any type of toasted almonds, other veggies (such as shiitake mushrooms or red bell peppers), a different salad dressing, and fresh herbs (such as cilantro or Thai basil). And don’t forget to drizzle with a little more of the sauce for an extra boost of flavor!

The best leafy greens for this filling are romaine, iceberg or butter lettuce leaves. Look for crisp, sturdy heads that are wide enough to hold a good amount of filling. If your lettuce is wilted or has started to discolor, rinse and pat dry thoroughly before using. If you’re making these steak lettuce wraps ahead of time, store the filling and the actual leaves separately in the fridge until you’re ready to eat them. To keep them extra crunchy, re-wet the leaves in a little bit of water before serving. These lettuce wraps can also be frozen for up to a month. To reheat, defrost and rewet the filling in a little water or broth before wrapping.

Noodles

The final ingredient in these beef lettuce wraps is a deliciously savory, sweet and spicy sauce. It is made with a mix of soy sauce, rice vinegar, chili garlic sauce (I used Sambal Oelek), Chinese style hot mustard, oyster sauce and sesame oil. It’s easy to put together and makes for a great dipping sauce for your beef lettuce wraps.

For the vegetables, I chose a combination of broccoli florets, carrot matchsticks, water chestnuts and shiitake mushrooms. These vegetables are super cheap and easily found at most grocery stores. They also add a nice texture and flavor to the dish. For the noodles, I used rice vermicelli (also known as bo tàng). They cook very quickly and are so yummy and fluffy. They are also very inexpensive and can be purchased at most Asian grocery stores.

In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the peanuts and stir fry until roasty. Remove from pan and set aside. In the same skillet, heat the rest of the oil over med-high heat. Add the garlic and saute until softened. Add the chicken and stir fry until no longer pink. Add the vegetables and the soy sauce mixture. Cook for about 2 minutes. Stir in the hoisin sauce and chili paste. Remove from heat.

To serve, place a leaf of lettuce on a plate. Top with a generous spoonful of the vegetable and chicken mixture. Drizzle with a little sriracha and sliced green onions for garnish.

These steak lettuce wraps are perfect for a light summer dinner or appetizer. They are super simple to prepare and can be assembled ahead of time. To reheat, just gently rewarm the filling in a skillet or in the microwave before serving. Enjoy!

Sauce

This grilled steak lettuce wrap offers a multi-sensory experience. Crispy lettuce leaves, a play on texture with the veggie and beef mixture and a burst of sweet and savory flavor from a special homemade dipping sauce. This is a perfect weeknight dinner recipe that you can make with your family or serve to guests at a backyard party!

To make this Steak Lettuce Wrap, season the steak with salt and pepper on both sides then sear it over high heat until cooked to your liking (about 4-5 minutes for medium rare). Allow to rest 10 minutes before thinly slicing across the grain. While the steak is resting prepare the rest of the filling. Add oil to a large skillet, then saute the chicken until it is browned and no longer pink. Remove and drain excess fat. Meanwhile, in a small bowl whisk together the hoisin sauce, rice wine vinegar, toasted sesame oil and sriracha for the special dipping sauce.

The sweet, salty and tangy sauce perfectly complements the crispy salad filling and the tender beef slices. For a little extra sweetness and flavor, top with diced pineapple and crushed peanuts. The fresh cilantro and green onions also add a hint of savory flavor to the dish.

This delicious and easy appetizer can be served alone or paired with other Asian dishes such as Thai Chicken Egg Rolls, Wonton Soup and Chinese Chicken Salad. It is also a fantastic addition to any appetizer buffet. You can even make the filling in advance, refrigerate and reheat it when you are ready to assemble. It will keep in an airtight container in the fridge for up to 5 days.