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Asian Steak Lettuce Wraps



For the Steak

  • 2 and 1/2 pounds sirloin steak
  • 1 medium red onion
  • 2 bosc pears
  • 3 cloves garlic, finely minced
  • 12 teaspoons fresh ginger, finely minced
  • 4 tablespoons soy sauce
  • 2 and 1/2 tablespoons brown sugar
  • 2 tablespoons mirin
  • 1 teaspoon toasted sesame oil (optional)*
  • 1 tablespoon canola oil
  • 2 bunches of scallions, chopped
  • Sesame seeds
  • *I say optional because I’ve made it without when I ran out and didn’t realize, and it still tasted great. If you don’t have sesame oil, don’t sweat it.

For the Lettuce Wraps

  • 2 heads Boston Lettuce, leaves washed and dried
  • Pickled Carrots (recipe below)
  • 68 radishes, cut into matchsticks
  • Sriracha
  • Kimchi (optional, but recommended. Available at Asian markets)
  • Quick Pickled Cucumbers (optional)

For Pickled Carrots

  • 1 (10 ounce) bag shredded/match-stick carrots
  • 1 and 1/4 cups water
  • 1 cup apple cider vinegar
  • 2 garlic cloves, smashed
  • 1/4 cup sugar
  • 1 and 1/2 tablespoons Kosher salt
  • 2 bay leaves
  • Pinch red pepper flakes (optional)


  1. Place steak in freezer for about 10-15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and thinly slice.
  2. Using the finest side of a grater, grate the onion and pears. Combine grated onion and pear with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours.
  3. Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Heat canola oil in wok or large skillet over medium-high heat. Once hot, add steak and scallions and cook, stirring occasionally, until cooked through, about 4-5 minutes. Plate and sprinkle generously with sesame seeds.
  4. Serve with boston lettuce, pickled carrots, radish, kimchi, and quick pickled cucumbers (optional).
  5. To make quick pickled cucumbers, simply combine a thinly sliced cucumber with 2 tablespoons plus 1 teaspoon of sugar and 1 tablespoon of Kosher salt. Refrigerate for 1 hour.

For Pickled Carrots

  1. Bring a medium-sized pot of lightly-salted water to a boil. Once water is boiling, add carrots and cook for 1 minute. Immediately pour into a colander and rinse cold water over the carrots until they are no longer hot. Drain thoroughly, then place in a large mason jar or other non-reactive bowl with lid.
  2. In a small saucepan over medium heat, add the water, vinegar, garlic, salt, sugar, bay leaves, and a pinch of red pepper flakes (if using). Bring to a boil, stirring occasionally, then reduce the heat and simmer for 2 minutes. Remove from heat and pour over the carrots. Cool until room temperature, then cover with lid and chill in refrigerator. It will last for a few weeks.