Steak lettuce wraps with fresh herbs and bean sprouts

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

Steak lettuce wraps with fresh herbs and bean sprouts

Steak lettuce wraps with fresh herbs and bean sprouts

Gluten-Free Friendly, Dairy-Free

2 Servings, 570 Calories/Serving

5–20 Minutes

Steak marinated in a spicy sate sauce is cooled down with a zesty mixture of fresh herbs, ginger and garlic and a quick pickle of carrots and bean sprouts, which are all served up family style in crisp lettuce leaves.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 carrot
  • 1 cup bean sprouts
  • 10 ounces sirloin steak
  • 2 tablespoons sate paste
  • 4 tablespoons quick pickle mix
  • small bunch mint
  • small bunch cilantro
  • 2-inch piece ginger
  • 2 cloves garlic
  • 1 shallot
  • 2 scallions
  • 1 cucumber
  • 1 head butter lettuce
  • 1 lime

Nutrition per serving


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

Wash produce before use


Blanch veggies, marinate meat

In a small saucepan over the stovetop, heat 2 cups of water on high until boiling. Meanwhile:
*Peel and slice carrots into thin slices on a sharp angle.
*In a bowl, toss meat with sate paste and a pinch of salt. Set aside to marinate.
Once water is boiling, add carrot slices and cook for 1 minute to slightly soften. Add bean sprouts and cook for another 30 seconds. Take off heat and drain water from veggies. In a small bowl, toss drained carrots and sprouts with pickling mix and set aside to marinate.


Prep toppings

Roughly chop mint and half of cilantro. Peel and mince ginger, garlic and shallot. Trip off root and thinly slice scallion from white to green. Peel cucumber, cut in half and slice into thin planks. Gently pull leaves from lettuce.


Cook steak

Heat skillet over the stovetop on medium-high heat with 1 tablespoon oil. Once hot, press steak into pan and cook until brown on both sides and cooked through, about 5 minutes. Remove from heat and set aside to let cool slightly. Reserve the pan juices that collect under the steak and keep aside in a separate bowl. Once cool, finely chop steak and toss with pan juices to coat. Stir in ginger, garlic, shallots, scallions, mint and cilantro. Add juice of ½ the lime, reserving the other half for garnish.

Assemble, serve

Assemble wraps on plates by stuffing a spoonful of meat mixture into two stacked leaves of lettuce. Layer with cucumber slices, pickled carrots and sprouts. Top with a few sprigs of cilantro.