These Healthy Instant Pot Asian Steak Lettuce Wraps are tastier than take out and delicious over rice or with stir fried veggies, as well! They are 21 Day Fix approved, and gluten-free, dairy-free, and paleo!
1 -1 1/2lb flank steak, trimmed of any fat and sliced thin – about 1/2 inch strips (on a budget? This is amazing with lean ground beef, too! Just brown your meat first!)
2 tsp coconut or olive oil
1/4 cup of honey
1/3 cup of coconut aminos
1 T tomato paste
1/2 tsp sea salt
2 cloves of garlic minced
1 T finely chopped ginger
2 tsp gluten free flour (sub arrowroot or tapioca for paleo)
matchstick carrots and/or thinly sliced red cabbage
cilantro and/or green onions for garnish
Boston or Bibb lettuce
Set Instant Pot to saute and add in oil. Working in small batches, brown sliced flank steak and sprinkle with salt. If you put too many slices in at a time, you will end up steaming the meat, so be sure to do a few at a time. In a hurry? Skip this step! No biggie! Just coat flank steak in the oil and sprinkle with salt.
Mix together honey, coconut aminos, tomato paste, ginger, and garlic. If you are using an 8 quart Instant Pot, add in ¼ cup of water.
Place and lock lid on the IP, and set to manual/high pressure for 12 minutes. Once cook time is over, let meat sit for five minutes before carefully switching to quick release. Let steam escape before opening your pot.
Remove meat from the pot. Switch pot to saute and remove 1/2 cup of the sauce from the pot and add flour to thicken. Pour the slurry back into the Instant Pot. Keep stirring until the sauce thickens, usually 1-2 minutes.
To build the lettuce wraps: place about an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of matchstick carrots, cabbage, and cilantro/scallions. One serving is three-four lettuce wraps.
3-4 wraps per serving – 21 Day Fix Containers: 1 red, 1/2 green, 1/2 tsp
Weight Watchers Freestyle Points – 3 wraps (6 servings total) 6 FS Points