Hibachi Steak Lettuce Wraps {Gluten-free, Paleo, AIP}
These hibachi steak lettuce wraps are an easy, healthy and delicious meal that feels like a restaurant dish! They’re paleo, whole30, and can be made AIP-friendly.
Hibachi Steak Lettuce Wraps
I’m a huge fan of everything and anything you can get at a hibachi restaurant! It may feel like it’s hard to recreate these dishes at home, but with the right ingredients and method, you can have hibachi-style food at home, plus a little bit of something extra to make it your own.
These hibachi steak lettuce wraps taste like you’d get them at a restaurant, but are easy to make at home with veggies, and gluten and soy-free ingredients.
The Ingredients Needed For Hibachi Steak Lettuce Wraps
- Homemade mustard sauce. Omit this sauce for AIP. Mix the paleo mayo, coconut aminos, ground mustard, honey, and garlic powder.
- Sirloin steak.
- Coconut aminos. This is the gluten-free soy sauce replacement to get that rich umami flavor.
- Salt, pepper (omit for AIP), and garlic powder.
- Lemon juice.
- Butter lettuce. This is what you’ll use for the wraps! Romaine can also work here, but butter lettuce is more pliable and has a better flavor.
- Steamed rice. You can sub cooked cauliflower rice for AIP/paleo/whole30.
- Shredded carrot. You can buy this pre-shredded or shred it yourself.
-
Green onion.
How to make Hibachi Steak Lettuce Wraps
- Prepare the mustard sauce. Set aside in the fridge.
- Cut the steak into pieces and season.
- Cook the steak and add seasonings. Using a large deep pan, heat the avocado oil and cook for 3-5 minutes or until the outside has browned. Add the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat. Set aside.
- Assemble the lettuce cups by using one lettuce cup then adding rice, shredded carrot, steak, green onion, and mustard sauce if desired. Repeat for all of the lettuce cups. Serve with extra sauce on the side.
Can you make this recipe without the rice?
Yup! You can easily leave out the rice and just make lettuce cups. You can also use cauliflower rice instead.
Can you make this recipe without the mustard sauce?
It definitely adds something extra, but you don’t need it.
You’ll also like…
- PF Chang’s Chicken Lettuce Wraps
- Honey Teriyaki Salmon Lettuce Cups
- Hibachi Steak Bites with Zucchini and Mushrooms
Hibachi Steak Lettuce Wraps {Gluten-free, Paleo, AIP}
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
For the mustard sauce (omit for AIP)
- 1/2 cup paleo mayo
- 2 tbsp coconut aminos
- 1 tbsp ground mustard (dried)
- 1 tbsp honey (omit for whole30)
- 1 tsp garlic powder
For the steak lettuce cups
- 1 lb sirloin steak
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tbsp avocado oil
- 1 tbsp ghee, divided (omit for AIP)
- 1 tsp garlic powder
- 2 tbsp coconut aminos
- 2 tsp lemon juice
- 4 butter lettuce leaves
- 1 cup steamed rice (sub cooked cauliflower rice for AIP/paleo/whole30)
- 1/3 cup shredded carrot
- 1 tbsp green onion, chopped
Instructions
- Stir all of the ingredients for the mustard sauce until well combined. Set aside in the fridge.
- Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper.
- Using a large deep pan, heat the avocado oil over medium-high heat. Once the oil is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat. Set aside.
- Assemble the lettuce cups by using one lettuce cup then adding rice, shredded carrot, steak, green onion, and mustard sauce if desired. Repeat for all of the lettuce cups. Serve with extra sauce on the side.
Notes
All nutritional facts are estimated and will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Fat: 20.2g
- Carbohydrates: 27.9g
- Fiber: 1g
- Protein: 27.5g
