Grilled Hoisin Tenderloin 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
340 g
Tenderloin 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 May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
28 g
Crispy Shallots
(Contains Wheat, Gluten May contain Milk, Sulphites, Sesame, Tree nuts, Mustard, Wheat, Gluten, Peanuts, Soy)
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
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.
If you've opted for tenderloin steaks, prep and cook them in the same way the recipe instructs you to prep and cook the sirloin steaks.