October 21, 2014

Asian Style Flank Steak Lettuce Cups

Looking for a little “meat” from Your Healthiest You?

My friend JJ Virgin, nutritional expert and New York Times Bestselling author of “The Virgin Diet,” has shared with us some of her most delicious recipes from her brand new book Sugar Impact DietIf this recipe is making your mouth water, I suggest you head here to grab her free “2-Week Sugar Impact Diet Cookbook.”

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I know you’re not used to seeing steak on my ingredient lists, but I can assure you this awesome recipe packs a ton of nutrients and protein, with zero added crap.

flank steak

Asian Style Flank Steak Lettuce Cups

Serves 4


  • 1/3 cup coconut aminos
  • ¼ cup sesame oil
  • 1 tablespoon lime zest
  • 4 teaspoons minced fresh garlic, divided
  • 4 teaspoons minced fresh ginger, divided
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 ½ lb grass-fed flank steak
  • 1 ½ tablespoons coconut oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 large carrot, cut into matchsticks
  • ½ lb. mixed mushrooms (shiitake, cremini, oyster, etc), thinly sliced
  • 4 scallions, thinly sliced on the diagonal
  • 1 cup cooked quinoa
  • 4 large butter lettuce leaves


  • Mix coconut aminos, oil, lime zest, 2 teaspoons garlic, 2 teaspoons ginger, salt and pepper in a large bowl or baking dish.  Add flank steak and marinate for at least 30 minutes.
  • Preheat broiler.
  • Remove flank steak from marinade and place on a roasting pan.  Discard excess marinade.
  • Broil steak 3-4 minutes, flip and broil for another 3-4 minutes for medium rare.
  • Remove from oven, tent with foil and let rest at least 10 minutes.
  • Meanwhile, heat coconut oil in a large skillet over medium heat.
  • Add onion and sauté 3-5 minutes until beginning to soften.
  • Add remaining 2 teaspoons (each) garlic and ginger and cook 1 minute, stirring often.
  • Add bell pepper, carrot and mushrooms and continue cooking 5-8 minutes, stirring occasionally, until vegetables are crisp tender.  Add scallions, and cook 1-2 minutes more.
  • Season to taste with salt and pepper.
  • Cut flank steak across the grain into thin strips, then cut each strip in half again.
  • Place ¼ cup of quinoa in the middle of lettuce leaf.  Top with vegetable mixture and flank steak.  Roll lettuce leaf around filling, tucking the sides in as you go.



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