You'll say wow after trying one of these Asian lettuce cups with steak, fruit, vegetables and a herbacious Wowee sauce.

Savory Beef Steak Lettuce Cups with Grilled Pineapple Relish
  • 55 minutes
  • Makes 6 servings.

Savory Beef Steak Lettuce Cups with Grilled Pineapple Relish


  • 1 beef Flat Iron Steak (about 1-1/2 pounds)
  • 3/4 cup sliced green onions, divided
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon hoisin sauce
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 4 slices fresh pineapple, grilled (1/4 inch thick)
  • 1 cup white beech mushrooms
  • 1/3 cup thinly sliced red bell pepper
  • 1/3 cup shredded carrot
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup thinly sliced pickled ginger
  • 3 teaspoons olive oil, divided
  • 12 to 18 large lettuce leaves, such as Bibb, leaf or iceberg


  1. To prepare sauce, combine 1/2 cup green onions, soy sauce, orange juice, orange peel, hoisin sauce, garlic and crushed red pepper in small bowl; mixing well. Reserve 1/2 cup sauce to use as marinade. Cover remaining sauce; set aside.

  2. Cut beef steak lengthwise in 1/2-inch strips, then across the grain to make 1/2-inch pieces. Place beef and 1/2 cup reserved marinade in food-safe plastic bag; turn to coat steak evenly. Close bag securely and marinate in refrigerator 30 minutes.

  3. Meanwhile, cut grilled pineapple into 1/4-inch pieces. Combine pineapple, mushrooms, bell pepper, carrots, cilantro, ginger and remaining 1/4 cup green onions in medium bowl. Cover and refrigerate until ready to use.

  4. Remove steak from marinade; discard marinade. Pat beef dry with paper towel. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add one third of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove beef; keep warm. Repeat twice with remaining oil and beef, wiping out skillet between batches.

  5. Divide beef among lettuce leaves. Top with pineapple mixture. Spoon 1 teaspoon remaining sauce mixture over vegetables in each lettuce leaf. Wrap lettuce leaves around filling. Serve with remaining sauce.

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