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Spicy Steak Lettuce Wraps with Quick-Pickled Carrots

  • Author: Misfits Market



For the steak:

  • 1, 10-ounce strip steak, cut into ¼-inch thick slices
  • 3 cloves garlic, grated
  • 3-inch knob ginger, grated
  • 1 lime, zest and juice
  • 2 tablespoons soy sauce
  • 2 teaspoon crushed red pepper flakes
  • 1 tablespoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon kosher salt
  • 1 tablespoon vegetable oil

For the quick-pickled carrots:

  • 4 carrots, peeled and julienned
  • ¼ cup rice wine vinegar (can substitute for white vinegar or apple cider vinegar)
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted white sesame seeds

To assemble:

  • Cooked white rice
  • Butter lettuce leaves
  • Cilantro, leaves and tender stems
  • Lime wedges
  • Chopped peanuts


  1. For the steak marinade, whisk together grated garlic, grated ginger, zest and juice of a lime, soy sauce, red pepper flakes, brown sugar, sesame oil, and salt in a large bowl. Let steak marinate for at least 15 minutes or up to 4 hours ahead in the fridge.
  2. For the quick-pickled carrots, add carrots to a medium bowl with vinegar, water, salt, and sugar. Massage the carrots into the mixture and set aside for at least 20 minutes. Mix in sesame seeds before serving.
  3. Let steak come to room temperature before cooking. Heat oil in a large pan over medium-high heat. Add steak to pan in a single layer, cooking undisturbed until very browned on one side, 2 to 3 minutes. Flip with tongs and cook for another minute on the other side. Transfer to a platter and repeat with the remaining steak.
  4. To serve, arrange steak on a large platter with butter lettuce, rice, quick-pickled carrots, cilantro, lime wedges, and peanuts.