Teriyaki Steak Lettuce Wraps Food

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• Combine the soy sauce, the ¼ cup water, the brown sugar, honey, ginger, ½ teaspoon of olive oil, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
• While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
• Bring one tablespoon of oil to medium heat in a large skillet. Add the steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Add the teriyaki sauce you made from step 2 and stir to coat. Cook for another minute or two and remove from heat.
• To build the lettuce wraps: each serving is about 3 1/3 oz steak, so put a little over an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of scallions, two teaspoons of broccoli slaw and a sprinkle of sprouts and serve. One serving is three lettuce wraps.

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS

Steps:

• In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
• In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS

Steps:

• in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in salt and pepper.
• In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch.
• Stir mixture into beef.
• Cook and stir until thick and bubbly, stirring frequently.
• Stir in pineapple, green onions and bell pepper.
• Cook 1 to 2 minutes, stirring occasionally, until hot.
• Spoon about 1/2 cup mixture into each lettuce leaf, roll up to serve.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

TERIYAKI SALMON BURGER LETTUCE WRAPS

Steps:

• In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
• Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
• Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

MARINATED STEAK LETTUCE WRAPS

Steps:

• In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.
• Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.
• Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat).
• Meanwhile, prepare the rice (it should be cold or room temperature for serving). Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.
• Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.
• Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.
• Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.
• Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing.

TERIYAKI PORK LETTUCE WRAPS

Steps:

• Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
• Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
• Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!