Teriyaki Steak Lettuce Wraps
Light, flavorful, and irresistibly satisfying, these Teriyaki Steak Lettuce Wraps are the perfect fusion of bold Asian-inspired flavors and a healthy, low-carb twist. Tender slices of marinated flank steak are seared to perfection, then nestled into crisp butter lettuce leaves for a refreshing crunch. A sweet and savory homemade teriyaki sauce, infused with garlic, ginger, and honey, elevates every bite, while a sprinkle of sesame seeds and fresh green onions adds the perfect finishing touch. Ready in just 30 minutes and ideal for a crowd-pleasing appetizer or quick dinner, this recipe is a mouthwatering combination of freshness and comfort. Perfect for meal preps, gluten-free dining, or a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 12 leaves butter lettuce leaves
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
Instructions
In a small bowl, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade.
Slice the flank steak into thin strips, about 1/4-inch thick, against the grain. Place the steak slices into a resealable plastic bag or shallow dish and pour half of the marinade over the steak. Reserve the other half of the marinade for later. Let the steak marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
In a small saucepan over medium heat, combine the reserved marinade. In a separate bowl, mix the cornstarch with water to create a slurry, then stir the slurry into the marinade. Bring the sauce to a simmer and cook for 2-3 minutes, or until it thickens. Remove from heat and set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated steak slices and cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked through.
Wash and dry butter lettuce leaves, separating them gently to create individual wraps.
To assemble, spoon a portion of the cooked teriyaki steak onto each lettuce leaf. Drizzle with the thickened teriyaki sauce, then top with sliced green onions and a sprinkle of sesame seeds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
