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! This post contains affiliate links for products I am obsessed with.
Asian Chicken fans, this one’s for you.
Seriously, guys, is there anything this sauce would not be delicious on? Because if there is, I haven’t found it yet!
I had an extra frozen flank steak from Costco and a craving for some gingery garlic goodness, so I decided to give it a whirl!
After a quick sear, the flank steak is cooked for 12 minutes to tender perfection…serious magic here friends. And because I was out of yellows (I see you, Banana Bread), I decided to make a little lettuce wrap with my meat. I’ve been in a lettuce wrap kinda mood (I have a chicken one coming out soon!!) which is better than a cheese kinda mood which is the kind of mood I am usually in.
It was so freaking delicious. I couldn’t stop making little lettuce wraps basically standing over the Instant Pot and forgetting my manners and the family I have to feed every night.
We have since made this recipe over rice, with stir fried veggies, and even with some cauliflower rice. All. Damn. Good.
And I know that Flank Steak can be super expensive, so you can sub lean ground beef or even lean stew meat! I buy my Flank steak at Costco or Aldi and the prices are much better than in my grocery store.
Check out how easy this is:
If you haven’t already, you must try these other Asian Inspired Recipes:Print
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.
(If using lean ground beef, set Instant Pot to saute and brown beef until completely cooked through.)
Place and lock lid on the IP, and set to manual/high pressure for 12 minutes (just 1 minute for ground beef). 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