Adapted from: Simpyl Scratch
Image credit: Simply Scratch
Take advantage of cube (often called minute) steak’s fast-cooking attributes in this recipe for a super quick and tasty lettuce wrap. Get creative with the toppings…crushed peanuts, julienned carrots, diced Asian pear. If you’re shy with spice or heat, cut the Sriracha in half. The coconut oil, an excellent source of “good fat,” adds extra flavor so don’t substitute!
1 pounds cube steak, cut into strips
2 tablespoons honey
1 1/2 tablespoons Sriracha
1 tablespoons soy sauce
1 lime juiced
1 1/2 tablespoons plus 1 teaspoon coconut oil, divided
3 green onions, thinly sliced
1/2 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon cornstarch
1/2 cucumber, seeded, finely diced
1/2 red bell pepper, finely diced
1/4 of a small red onion, finely diced
Lettuce leaves for wrapping Fresh Cilantro to garnish
In a large bowl combine the honey, Sriracha, lime juice, coconut oil and soy sauce. Whisk until smooth.
Add the sliced cube steak and marinate (on the counter) for 30 minutes.
In a small bowl combine the finely diced cucumber, red pepper, and red onion.
Heat a wok or large skill’et over medium-high heat and add a teaspoon of coconut oil.
Once hot add in the green onions, ginger and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add the chopped steak and stir-fry for 3-4 minutes.
Mix cornstarch with 1 tablespoon of pan juices in small bowl. Add to meat mixture and stir. Cook for a minute or two (to cook out the starchy taste), remove from the heat.
Serve inside your favorite lettuce wrap and top with cucumber relish and cilantro.