Hoisin steak strip lettuce cups with pickled daikon and carrots

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hoisin steak strip lettuce cups with pickled daikon and carrots

Gluten-Free, Mediterranean, Lean & Clean, Soy-Free, Paleo, Diabetes-Friendly, Dairy-Free, Carb-Conscious

2 Servings, 430 Calories/Serving

15 Minutes

Thanks to our sweet-salty hoisin sauce, quick-pickle brine, and sambal mayo, these easy and delicious lettuce cups come together in just 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic purple daikon or other small radish
  • ¼ pound organic shredded carrots
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • Sun Basket hoisin sauce base (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
  • 1 head organic butter or other lettuce
  • Sun Basket sambal mayo (paleo mayo - sambal oelek)
Chef's Tip
To get a nice brown sear on the protein, dry it as thoroughly as possible, and give the pan plenty of time to heat before you start cooking.

Nutrition per serving

Calories: 430, Protein: 28g (56% DV), Fiber: 5g (20% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 85mg (28% DV), Sodium: 430mg (18% DV), Carbohydrates: 25g (8% DV), Total Sugars: 17g, Added Sugars: 10g (20% DV).
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the daikon and carrots

  • Scrub or peel the daikon; cut the daikon into matchsticks.
In a large bowl, combine the daikon, carrots, and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook your protein

  • Steak, chicken, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until browned and cooked through, 3 to 6 minutes for steak, shrimp, pork, or tofu and 6 to 8 minutes for chicken. Remove from the heat, stir in the hoisin sauce base, and toss to coat. Season to taste with salt and pepper. Meanwhile, prepare the lettuce.

3

Prep the lettuce

  • Trim the root end from the lettuce; separate the leaves.

Serve

Transfer the lettuce leaves to individual plates and top with your protein. Using a slotted spoon, remove the pickled daikon and carrots from the brine and place them on top of your protein. Add as much sambal mayo on top as you like.
Kids Can!
  • Scrub the daikon.
  • Assemble the pickled vegetables.
  • Time the cooking.
  • Separate the lettuce leaves.
  • Remove the pickled vegetables from the brine.