Thai Beef Lettuce Wraps

This Thai recipe makes two mouthwatering wraps, so if you're planning for the family it might be a good idea to double.... or triple the recipe. It's just that good!


  • 1 pound Top of Iowa Sirloin steak
  • 1 tsp coarse salt
  • 1/2 tsp coarse black pepper
  • 2 Tbsp canola oil
  • 1 cup red onion, thinly sliced
  • 1/4 cup hoisin sauce
  • 3 Tbsp water
  • 1 Tbsp Chili sauce
  • 8 cabbage/lettuce leaves
  • 1 cup whole grain brown rice
  • 1 sliced green onions
  • 1 cup cucumber, peeled and diced
  • 1 cup large carrots, peeled and chopped
Thai Beef Lettuce Wraps
Total Time: 20 minutes
Amount Per Serving: 2 wraps


Servings: 4


Heat large skillet or grill to medium-high heat; add oil.

Season steak with salt and pepper.

Cook steak 8 minutes or until internal temperature reaches 145. Transfer to a cutting board, cover with aluminum foil tent, and let rest.

Add red onion to the same skillet and cook about five minutes or until soft.

In a small bowl, combine hoisin sauce, water and chili sauce. Set aside.

Slice steak across grain and fill cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots. Serve with sauce.