Thai Steak Lettuce Cups

These Thai steak lettuce cups combine thinly sliced grilled ribeye with spiralized carrots, red bell pepper, cucumber, and green onions. Drizzled with Asian sesame dressing and garnished with mint, cilantro, and lime, they make a fresh and vibrant appetizer or light entrée.

Recipe Information

Total Time:

Yield:

4 servings (2 lettuce cups each)

Ingredients

8 Bibb or butterhead lettuce leaves

1 cup spiralized carrots

1 red bell pepper, thinly sliced

½ English cucumber, julienne cut

1 cooked Grilled Ribeye Steak, sliced into thin strips

2 green onions, bias sliced

½ cup purchased Asian sesame salad dressing

Mint leaves, cilantro, jalapeño pepper slices* and lime wedges, for garnish

Directions

Stack 2 lettuce leaves per cup. Fill with carrots, red pepper, cucumber, steak strips and green onions.
Drizzle dressing over lettuce cups, and garnish as desired.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.

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