How to make low-carb steak lettuce wraps

Cooktop Cove: How to make low-carb steak lettuce wraps

By Robin Donovan

If you’ve sworn off sandwiches in favor of a low-carb lifestyle, leafy fresh lettuce leaves are even more appealing than ever. I love them wrapped around savory fillings of all sorts. This recipe for steak marinated in a spicy sriracha-soy marinade, sautéed with sweet onions and wrapped in a crisp lettuce leaf is a perfect example.

You can use any type of lettuce leaves you like for these wraps. My favorite are romaine leaves because they are both crisp and juicy. Don’t skip the cilantro and peanuts for garnishing – they really elevate the dish to something special. You can also add a squeeze of fresh lime juice.

Low-carb steak lettuce wraps

10 minutes

15 minutes

25 minutes

1 pound sirloin steak, thinly sliced

1 tablespoon sriracha sauce

1 tablespoon soy sauce

1 garlic clove, minced

1 teaspoon grated fresh ginger

1 tablespoon vegetable oil

1 small onion, thinly sliced

12 lettuce leaves

1 cup cilantro leaves

1/2 cup dry-roasted peanuts, chopped

In a large bowl, toss the steak with the sriracha sauce, soy sauce, garlic and ginger.

Heat the oil in large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onions to a plate.

Add the steak, along with the marinade mixture, to the same skillet and cook, stirring occasionally, until the meat is browned, about 5 minutes.

Put the onions back in the skillet and cook, stirring, until heated through, about 2 minutes more.

To serve, divide the steak mixture equally among the lettuce leaves and top with cilantro and chopped peanuts.