Grilled korean steak in lettuce cups

Total Time
25 min
10 min
15 min
These lettuce wraps will remind you of your favorite Asian restaurant, but this much healthier version can be made at home in under 30 minutes. Drizzle grilled lean sirloin beef with a flavorful Asian sauce made from ginger, soy sauce, brown sugar, lime, and a slight kick of red pepper flakes for a delicious weeknight dinner. To save time, look for toasted sesame seeds in the spice section at the supermarket. To toast your own, put the seeds in a small dry skillet and toast over medium heat, stirring constantly, until lightly browned and fragrant, about 3 minutes. Serve this with cauliflower rice or as a one-dish meal.


Cooking spray

1 spray(s)

Uncooked lean trimmed sirloin beef

1 pound(s), boneless, 1-inch thick

Table salt

½ tsp

Black pepper

½ tsp

Low sodium soy sauce

2 Tbsp

Dark sesame oil

2 tsp

Dark brown sugar

2 tsp

Fresh lime juice

1 tsp

Fresh ginger

1 tsp, grated, peeled

Jarred minced garlic

1 tsp

Red pepper flakes

¼ tsp


8 medium, cut into matchstick strips


6 medium


1 medium, coarsely shredded

Bell pepper

1 item(s), medium, very thinly sliced

Bibb lettuce

16 leaf/leaves, medium

Unsalted toasted sesame seeds

2 Tbsp


½ item(s), cut into 4 wedges


  1. Sprinkle steak with salt and black pepper. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, stir together soy sauce, sesame oil, brown sugar, lime juice, ginger, garlic, and red pepper flakes in small bowl.
  3. Cut steak across grain into 12 thin slices. Divide steak, radishes, scallions, carrot, and bell pepper among lettuce leaves. Drizzle evenly with soy-sauce mixture and sprinkle with sesame seeds. Serve with lime wedges.
  4. Serving size: 4 filled lettuce cups