Grilled Hoisin Steak Lettuce Wraps
with Spicy Mayo and Peanut-Garlic Crisp
Easy enough for a weeknight dinner but special enough to prepare on the weekend for guests, lettuce wraps will be your new favourite summertime go-to. Lightly charred hoisin steak is thinly sliced and stacked with fragrant jasmine rice, quick pickles and a crackle topping you'll want to put on everything!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
1 unit(s)
Iceberg Lettuce Head
¾ cup
Jasmine Rice
2 unit(s)
Mini Cucumber
1 unit(s)
Carrot
7 g
Cilantro
2 unit(s)
Garlic, cloves
28 g
Peanuts, chopped
(Contains Peanuts)
28 g
Crispy Shallots
(Contains Wheat)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Peel, then grate carrot on the largest hole of a box grater.
- Add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat, then add carrots. Transfer carrots, including liquid, to a large bowl.
- Set aside in the fridge to cool.
- Rinse out pot.
- Peel then mince or grate garlic.
- Thinly slice cucumber.
- Roughly chop cilantro.
- Remove and discard outer layer of iceberg lettuce. Halve lettuce, then remove stem. Separate 8 leaves from the head (16 for 4 ppl). Set aside. (NOTE: Use remaining any lettuce for a future creation.)
- Pat steaks dry with paper towels. Add steaks and 1 tbsp (2 tbsp) hoisin sauce to a shallow dish. Season with salt and pepper. Flip to coat.
- Reheat same pot used to pickle carrot over med-high.
- While pot heats, line a plate with paper towels.
- When hot, add 1 tbsp (2 tbsp) oil, then peanuts and garlic. Reduce heat to med. Cook, stirring often until golden and fragrant, 1-2 min.
- Add crispy shallots and 1/8 tsp (1/4 tsp) salt. Cook, stirring often until fragrant, 1-2 min
- Transfer to prepared plate.
- Add steaks to grill. Close lid and cook, flipping steaks once, until cooked to desired doneness, 4-6 min per side.** (TIP: Make sure grill is well-oiled before cooking steaks.)
- Transfer steak to a cutting board and loosely cover with foil to rest for 2-3 min.
- While steak rests, strain all but 1 tbsp (2 tbsp) pickling liquid from carrots. Add cucumber, cilantro and 1/2 tbsp (1 tbsp) oil to carrots. Season with salt and pepper. Toss to coat.
- Fluff rice with fork. Add half the peanut-garlic crisp. Season with salt and pepper. Stir to mix.
- Thinly slice steak.
- Divide lettuce leaves between plates, layering as necessary, to form 4-inch-wide nests. Top with rice, veggies and steak.
- Drizzle spicy mayo and remaining hoisin over top.
- Sprinkle remaining crackle topping over top.
