Lemongrass Steak Lettuce Wraps

If you have been following my recipes for awhile, you already know I am a huge fan of “the perfect bite” . To me a perfect bite combines all the flavors into one. The rich and salty ribeye and mushrooms paired with the fresh cucumbers, topped with the tangy quick pickled carrots, wrapped in a crispy lettuce wrap…. UHHH-MAY-ZINGGGGG . This dish would actually work really well over a bed of rice or even in a rice paper sheet as a spring roll! Trust me when I say you don’t even need a dipping sauce; Try this one out, i’m sure it’ll become a regular recipe in your household. If you’re not a fan of red meat, it tastes great with chicken breast too !

What you’ll need:

Servings- 4

• 2 lbs sliced rib eye steak

• 8-10 garlic cloves

• 2-4 carrots

• 1/2 cup white vinegar

• salt

• 1 tsp sugar

• 2 tsps chopped lemon grass

• 1 tsp chicken bullion powder

• 1 tsp fish sauce

• 2 tsp oyster sauce

• 1 tsp honey

• 8 oz sliced mushrooms

• 1 tsp cornstarch

• 2 stalks of green onions

• 4 large romaine lettuce heads

• 2 large cucumbers

• 1 tsp olive oil

Instructions:

1. Start off by prepping ribeye

   -I used pre sliced ribeye, but if you can thinly slice your own by throwing your meat in the freezer for 15 minutes to harden up for easier slicing.

   -Transfer sliced ribeye to a mixing bowl and season with lemongrass, chicken bullion powder, fish sauce, oyster sauce, honey, and cornstarch. Combine well and set marinate while we prep vegetables.

2. Prep vegetables

   -Rinse and pat dry all vegetables .

3. Chop garlic cloves and add to steak mixture. Mix well and continue to let marinate.

4. Prep quick pickled carrots

   -Julienne or shred carrots into thin slices.

   -Place shredded carrots to a mixing bowl and let marinate in 1/2 cup vinegar, 1 tsp salt, and 1 tsp sugar . Let sit and set to the side.

5. Thinly slice green onions and set to the side

6. Cut cucumber into 2-3in thin slices. Set to the side.

7. Separate romaine lettuce leaves and set to the side.

8. Prep mushrooms

   -I used pre sliced, but you can also cut your own in halves . Set to the side.

9. Stir fry rib eye and mushrooms

   -Add about a tsp of olive oil to a wok or skillet pan and heat to medium-high

   -Once olive oil is heated through, add in ribeye mixture and stir fry until steak is about 50% cooked through

   -Add in mushrooms and keep stir frying until steak is cooked though and mushrooms release liquid and starts to thicken the sauce.

   -Once sauce is thick and mushrooms are tender, remove from heat and transfer to a serving plate and top with sliced green onions.

10. Remove pickled carrots from vinegar brine and place into a small serving bowl. Set fresh sliced cucumber and lettuce wraps on the side.

11. To enjoy, grab a lettuce leaf, add some steak and mushrooms, followed by cucumber, and pickled carrots. YUM!