Ingredients:
1 lb Sirloin Steak, thinly sliced
1 tablespoon Sesame Oil
1⁄4 teaspoon Black Pepper
1⁄4 C Coconut Aminos
2 tablespoons Light Brown Sugar
1 Bag Romaine Hearts
1⁄4 C Asian Pear OR Sweet Apple OR Kiwi
4 Cloves Garlic, minced
2 teaspoons Ginger, minced
1 Bunch Carrot
1 Cucumber
1 Red Bell Pepper
Toppings:
Kimchi
Green Onions
Sesame Seeds
Instructions:
1. Prepare the Marinade: In a small bowl, whisk together the sesame oil, coconut aminos, light
brown sugar, minced garlic, minced ginger, and black pepper until well combined. Thinly slice
the sirloin steak and add it to the marinade. Toss to coat evenly. Cover and let marinate for at
least 30 minutes (or up to 2 hours for deeper flavor).
2. Cook the Beef: Heat a large pan or skillet over medium-high heat. Add the marinated beef
and cook for 3-4 minutes per side until browned and cooked through. Avoid overcrowding the
pan—cook in batches if needed. Once cooked, remove from heat and set aside.
3. Prepare the Vegetables: Peel and grate or julienne the carrot. Thinly slice the cucumber and
red bell pepper. Dice the Asian pear, kiwi or sweet apple into small matchsticks.
4. Assemble the Lettuce Wraps: Separate the romaine hearts and rinse thoroughly. Pat dry. Fill
each lettuce leaf with a portion of the cooked beef. Top with carrots, cucumber, red bell pepper,
and diced Asian pear or apple Garnish with kimchi, sliced green onions, and sesame seeds.
5. Serve: Arrange the assembled wraps on a platter.
Serves: 4
Protein: 23g
Calories: 246