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Spicy Beef Lettuce Wraps


This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefer. The acid in the vinaigrette will continue to cook the steak, so don't stir it together until you're ready to eat. To keep the lettuce crisp, wrap it in damp paper towels and refrigerate it in a separate airtight container or plastic bag.

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  • 450 g beef top sirloin grilling steaks
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 tbsp (45 mL) lime juice
  • 2 tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chili garlic sauce
  • 1 tsp (5 mL) grated fresh ginger
  • 1 tsp (5 mL) liquid honey
  • 1 tsp (5 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil
  • 1 sweet red pepper, thinly sliced
  • 1 cup (250 mL) julienned carrot, and cucumber
  • 2 green onions, thinly sliced
  • 12 large lettuce leaves, (leaf, iceberg, romaine or Boston)


Adapted from


Step 1

Sprinkle steak with pinch each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 6 minutes. Let stand for 5 minutes before slicing.

Meanwhile, in bowl, whisk together lime juice, canola oil, chili garlic sauce, ginger, honey, soy sauce, sesame oil and remaining salt and pepper. Stir in red pepper, carrot, cucumber and green onions. Divide among four 2-cup airtight containers; top with sliced steak. (Make-ahead: Refrigerate for up to 24 hours.)

To serve, toss vegetables with steak; wrap in lettuce.


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