Teriyaki Steak Lettuce Wraps
My husband and I both loved these Teriyaki Steak Lettuce Wraps. They are easy to make and they taste really fresh and flavorful. For those of you who love my Teriyaki Chicken and Rice Casserole, these wraps use a very similar sauce, but with steak. I thought these were great for an easy weeknight dinner and the leftovers were perfect for lunch the next day. Plus, three of these wraps are just 233 calories or 5 Weight Watchers Freestyle SmartPoints! That’s a bargain!
I topped these with scallions, broccoli slaw and sprouts, but you can certainly change that up based on your preferences. Feel free to add water chestnuts, shredded carrots, sliced snow peas or whatever else you prefer.
Looking for more tasty, lightened up steak recipes? Check out my Strawberry Steak Salad, Open-Faced Greek Steak Sandwiches, Southwest Steak Salad with Avocado Lime Dressing, Beef Stroganoff, Spicy Steak Tacos with Southwestern Guacamole, Black and Blue Steak Wraps, Spinach and Feta Stuffed Flank Steak and more in the Beef category of my recipe index!
Teriyaki Steak Lettuce Wraps
Yield: 6 (3 wrap) servings
- 1/3 cup low sodium soy sauce
- ¼ cup water
- 2 tablespoons packed brown sugar
- 1 teaspoon honey
- ½ teaspoon ground ginger
- 1 tablespoon + ½ teaspoon canola oil, divided
- ½ teaspoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 ½ lbs lean, trimmed flank steak, cut into thin strips
- 18 leaves Boston or Bibb lettuce
- 1 scallion, sliced
- ¾ cup undressed broccoli slaw
- ¼ cup sprouts
- Combine the soy sauce, the ¼ cup water, the brown sugar, honey, ginger, ½ teaspoon of olive oil, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
- Bring one tablespoon of oil to medium heat in a large skillet. Add the steak strips and stir to coat with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste. Add the teriyaki sauce you made from step 2 and stir to coat. Cook for another minute or two and remove from heat.
- To build the lettuce wraps: each serving is about 3 1/3 oz steak, so put a little over an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of scallions, two teaspoons of broccoli slaw and a sprinkle of sprouts and serve. One serving is three lettuce wraps.
Weight Watchers Freestyle SmartPoints:
5 per (3 wrap) serving (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers PointsPlus:
6 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
233 calories, 9 g carbs, 6 g sugar, 10 g fat, 3 g saturated fat, 26 g protein, 0 g fiber (from myfitnesspal.com)
an Emily Bites Original