Sweet Thai Chili Steak Lettuce Wraps

A lettuce wrap that is crunchy with every bite. The Asian inspired filling is juicy bites of steak and onions mixed with ponzu and sweet Thai chili sauce.

Pickled carrots in lime juice cover the steak and drizzled with a creamy spiced mayo sauce.

What Is Ponzu

Ponzu is a citrus-based sauce commonly used in Japanese cuisine as a marinade or an addition to soy sauce. 

It is made with rice wine, rice vinegar, bonito fish flakes, and seaweed. 

After the liquid is cooled and strained, it is infused with a Japanese citrus fruit called yuzu.

Yuzu Citrus

Yuzu looks like a cross between a lemon and a small mandarin orange. The citrus is found mainly in Japanese cuisine, though it’s popular in Korean and Chinese cuisine as well.


Sweet Thai Chili Steak Lettuce Wraps

1 medium yellow onion, sliced

2 garlic gloves, thinly sliced

2 large carrots, shredded

Juice of 1 lime

1 head baby romaine lettuce

1/2 pound ranch steak, diced

1 tablespoon ponzu sauce

1 tablespoon soy sauce

2 tablespoons sweet Thai chili sauce, divided

2 tablespoons mayonnaise

1/2 teaspoon sugar

Salt and pepper to taste

1 tablespoon avocado oil

Shred carrots and add to a medium microwave safe bowl. Add lime juice, sugar, and 1 tablespoon water. Cover bowl and place in microwave and cook for 1 minute or until carrots are soft tender. Put bowl aside.

Next, slice onions and garlic. Chop steak meat into very small pieces, about 1/4 inch.

Place a large nonstick skillet over medium high heat with oil and heat. Add onions, garlic and meat to skillet and cook. Stir occasionally until onion is browned and meat is cooked to desired doneness, about 3-5 minutes.

Next, add ponzu sauce and soy sauce and mix in. Cook until fragrant. Remove from heat and stir in 1 tablespoon of sweet chili sauce. Season with salt and pepper.

In a small bowl, whisk together mayonnaise, 1 tablespoon sweet Thai chili sauce and 1 teaspoon water at a time until mixture reaches a drizzling consistency.

Place 3 lettuce leaves each between two dinner plates. Divide steak mixture among the 6 lettuce leaves. Top with carrot lime mixture and drizzle with spicy mayo sauce.

For another meal, use the remaining head of baby romaine lettuce to make this Salad Stuffed Romaine Lettuce Leaves with Apple, Dried Cherry and Pecans.

Try This Stuffed Lettuce Recipe & Other Thai Inspired Dishes

More Deliciously Yummy Recipes

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