This is a new recipe in my kitchen. I’m always looking for ways to take a familiar cut of beef and turn it into something fresh and exciting. For this recipe, I was also seeking to please my summer taste buds that were craving a light, crisp, and clean dish suitable for outdoor dining. These Sweet and Sticky Orange Steak Lettuce Wraps check off everything I was looking for in a summer patio-friendly meal. They are quick to prepare and easy to assemble as everyone can build their own. I hope you enjoy this summer steak recipe.
THE CUT OF STEAK AND MARINADE
For this recipe, I use a sirloin steak cut into thin strips. Steak is much easier to slice if a bit frozen, so I thaw the steak on the counter for only 1-2 hours before slicing. Once done slicing, I place the steak directly in the marinade for around an hour. (The marinade is made from minced garlic, ground ginger, Sriracha sauce, orange marmalade, No Soy Sauce, and orange juice.) When it’s time to cook the steak, I use tongs to remove the steak from the marinade. Keep whatever sauce sticks to the steak, and discard what is left in the bowl.
**You may be able to achieve a similar result with a flank steak, but a sirloin steak will likely be more tender.**
COOKING THE STEAK
If the sirloin steak is cut very thin, it will cook quickly. As pictured, I only needed to cook the steak for two minutes before removing it from the pan. Once the steak is mostly cooked through and moved to another bowl, simmer the remaining sauce until it reduces by half. Once that is done, add the red pepper and stir. To thicken and/or sweeten the sauce, add a tbsp of orange marmalade and a couple tablespoons of No Soy Sauce. Once well combined, return the steak to the pan and stir to coat the steak in the sticky sweet sauce.
WHY AVOID SOY SAUCE?
Every recipe that I write here at Spring Forest Farm is gluten free. Soy sauce is traditionally made using wheat ingredients. I have found my favorite soy alternative to be the Ocean’s Halo No Soy Sauce brand. If you don’t like this one, but still need to be gluten free, you might consider using coconut aminos or a gluten free Tamari sauce. Tamari is made from soy, but without the wheat. As long as each person at the table can tolerate soy well, this may be a good alternative.
TIPS FOR SERVING
If you’d like to serve this beef as a lettuce wrap, consider using shredded carrots and/or green onions as a topping. You can also use a bit of chilled sticky rice in the wrap. This beef would also be a great topping for rice, rice noodles, or even an asian style chopped salad.
As always, enjoy and make this recipe your own!
Orange Steak Lettuce Wraps
Ingredients
- 2 garlic cloves, minced
- 1/4 tsp gound ginger
- 2 tsp Sriracha Sauce
- 2 tbsp orange marmalade
- 1/4 c orange juice
- 1/4 c No Soy Sauce (or other soy sauce alternative)
- 1 lb sirloin steak, thinly sliced
- 2 tbsp olive oil
- 1/2 red bell pepper, sliced thin
- 1-2 tbsp orange marmalade
- 2 tbsp No Soy Sauce (or other soy sauce alternative)
- Bib lettuce for wraps, rice or rice noodles as a base, or asain chopped salad as a base
- optional shredded carrots as a topping
- optional chopped green onions as a topping
- optional cooled sticky rice as a possible wrap ingredient
FOR THE MARINADE:
FOR COOKING:
FOR SERVING:
Directions
- Prepare the marinade by mixing all of the marinade ingredients together. Set aside.
- Pat the steak dry with a paper towel and thinly slice the steak. This is easiest when the steak is still just a bit frozen.
- Submerge the steak in the marinade and place in the refrigerator for around an hour. After an hour, remove the steak from the refrigerator and allow it to warm close to room temperature.
- Place a large pan on the stovetop over medium heat. When the pan is hot, add the oil to the pan. When the oil is hot, use tongs to move the steak from the marinade to the pan. (Discard the extra marinade.) The steak will cook quickly. If cut very thin, you may only need one minute per side. When done, temporarily remove all of the steak from the pan.
- Allow the sauce in the pan to simmer. When it is reduced by half, add the sliced red pepper to the pan. Add the orange marmalade and No Soy Sauce. Stir to combine and cook the pepper.
- After about two minutes, add the steak back to the pan. Stir to coat the steak in the sticky sweet sauce. When well coated, remove from heat.
- In a piece of lettuce, place a bit of the beef mixture, shredded carrots and/or green onions. If preferred, you may place a small amount of cooled sticky rice into the lettuce before layering the beef and additional toppings. You can also use this beef atop rice, rice noodles, or atop an asian chopped salad. Enjoy!
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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