Sesame Steak Lettuce Wraps
Sesame Steak Lettuce Wraps are one of our favorite appetizers. Sometimes I serve it as a party appetizer, but I also like to make it for a family dinner. I start this dish by marinating tender skirt steak in a Korean- inspired sesame marinade. Next, I cook the steak and put them in lettuce cups along with pickled ginger vegetables and cooked mushrooms. We like this dish for several reasons. First of all, I like that I can make this whole dish in less than an hour. Secondly, I like that I can make some of the components ahead of time. I can marinate the steak, cook the mushrooms, and marinate the veggies hours ahead of time. Then, I just cook the steak right before serving. You could also cook the steak ahead of time and then just heat it up in the microwave. And, lastly, we all love the tender sesame steak and Korean-inspired flavors in this dish.
The Equipment I Used
- A Cast Iron Skillet- I like to use this to cook my steak. But, you can use any skillet.
The Ingredients Needed for Sesame Steak Lettuce Wraps
- Steak- Use skirt steak for this recipe.
- Soy Sauce- I like to use low salt soy sauce for this recipe.
- Sesame Oil- Try to find pure sesame oil.
- Sesame Seeds- You can find these with the spices at your market.
- Bell Peppers- Use a red, orange, or yellow peppers. Or, use a mixture of colors.
- Vegetable Oil- You’ll need this to cook the steak. I like the Crisco brand.
How I Made my Lettuce Wraps
- First, I marinated the steak.
- Then, I cooked the steak. Take care to not overcook the steak. I like to cook the steak in small batches so that it sears on the outside. If you overcrowd the steak, it will steam instead.
- Finally, I filled my lettuce leaves with the steak, mushrooms, and pickled vegetables.
If you like Korean flavors, you need to try these tasty Sesame Steak Lettuce Wraps.
Sesame Steak Lettuce Wraps
Ingredients
For the Marinade:
- 3 tbsp. low salt soy sauce
- 2 tbsp, sesame oil
- 2 tbsp. dark brown sugar
- 1 tbsp. honey
- 1 tbsp. sesame seeds
- ¼ tsp. crushed red pepper flakes
For the Vegetables:
- 2 cups thinly sliced bell peppers
- 2 cups thinly sliced red cabbage
- ⅛ tsp. kosher salt
- 2 tbsp. rice wine vinegar
- 1 tbsp. sugar
For the Rest of the Ingredients:
- 1 pound skirt steak, very thinly sliced
- 4 tbsp. vegetable oil, seperated
- ½ pound mushrooms, cleaned and sliced
- 12 Butter lettuce leaves
- 2 Fresno peppers, sliced
- 1 tbsp. sesame seeds
- ½ cup cilantro leaves
- 2 limes, cut in wedges
Instructions
- Begin by marinating the steak: In a bowl, mix together all the marinade ingredients. Add the steak and cover the bowl. Refrigerate while you prepare the rest of the ingredients.
- Next, make the Pickled Vegetables: In a bowl mix together the sugar and vinegar, and then add the rest of the ingredients.
- Next, make the mushrooms: In a large skillet, heat two tablespoons of oil on medium heat. Cook the mushrooms with the salt and pepper for ten minutes or until they're golden brown.
- Next, cook the steak: In a cast iron skillet heat two tablespoons of the oil on high heat, and cook the steak in five batches until it's cooked to rare or medium rare. Add more oil, as needed.
- Fill each lettuce leaf with some steak, some mushrooms and some pickled veggies. Garnish the cups with the cilantro, Fresnos, and sesame seeds. And, serve with lime wedges.
