Ingredients
Scale
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.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Dishes
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Fat: 20.2g
- Carbohydrates: 27.9g
- Fiber: 1g
- Protein: 27.5g
Keywords: hibachi steak lettuce wraps