Spiced Beef and Walnut Lettuce Wraps

Spiced Beef and Walnut Lettuce Wraps
  • Yield: 6 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 20 Mins.


  • Sauce:

  • 4 scallions, green and white sections, cut into 1-inch pieces
  • 2 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons white vinger
  • 2 tablespoons canola oil
  • ½ teaspoon sugar
  • ¾ cup chopped Fisher® Walnut Halves & Pieces, divided
  • Filling and wrap:

  • ¾ pound (12 oz.) skirt or hanger steak, trimmed
  • ⅛ teaspoon kosher salt
  • a pinch of ground black pepper
  • 1 tablespoon vegetable oil
  • 12 stems cilantro, trimmed
  • ½ teaspoon sweet paprika
  • 12 medium to large Bibb lettuce leaves
  • For food safety, gently rub produce under cold running water.


  1. Make the sauce: Pulse the scallions in a food processor until they are finely chopped. Transfer to a small bowl and set aside. Place the soy sauce, hoisin sauce, vinegar, oil, sugar and half of the walnuts in the food processor. Pulse until the walnuts are slightly chunky. Combine with the chopped scallions and set aside. 
  2. Cook the steak: Season the steak with salt and pepper. Heat a heavy skillet over medium heat. Add the oil. When it is very hot, use a pair of metal tongs to place the steak in the hot oil. Cook over high heat 2 to 3 minutes on one side. Turn and cook another 2 to 3 minutes until internal temperature reaches 145°F on a food thermometer. Remove the steak and allow it to rest on a flat surface for 10 minutes. Note: If you like your steak a little more “done,” cook a few minutes longer on each side. 
  3. Assemble the wraps: Slice the steak thinly against the grain of the meat. Toss the steak with the sauce and cilantro and fill the lettuce leaves with it. Toss the remaining walnuts in the paprika and top each lettuce cup with them. Arrange on a serving platter. Garnish with long strips of carrot, if desired. Serve immediately.                       

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