Easy Mongolian Beef Lettuce Wraps

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Craving something bold and satisfying? You'll love this recipe!

Meet our Easy Mongolian Beef Lettuce Wraps! We’ve been seeing Mongolian Beef recipes all over social media and knew we had to create our own twist on this classic dish. To keep things light, we decided to serve it up in crisp lettuce wraps.

This recipe brings out the perfect balance of savory and sweet, with fresh ginger and garlic adding aromatic depth that pairs beautifully with tender beef.

WOT tip: Don’t skip the tenderizing—it ensures every bite is melt-in-your-mouth delicious.

Easy Mongolian Beef Lettuce Wraps

Servings

Ingredients

1½ lb 1-inch-thick sirloin steak, trimmed and sliced into thin strips
3 tbsp cornstarch
¼ cup avocado oil
Sea salt
1 tbsp fresh grated ginger
4 large garlic cloves, minced
1 tsp red pepper flakes (optional)
⅓ cup reduced-sodium tamari sauce (for gluten-free) or soy sauce
½ cup water
¼ cup brown sugar
6-8 scallions, green parts only, cut into 1-inch pieces
12 pieces of green leaf lettuce or Boston bibb

Instructions

Slice the steak into thin strips, ¼-inch slices or a little less.
Working in two batches, lay half the sliced steak on a cutting board and cover with plastic wrap. Using a meat mallet, flatten the meat and place the slices on a large plate.
Once all the slices have been flattened, place half of the meat into a plastic bag and sprinkle in half of the cornstarch; add the rest of the meat to the plastic bag and sprinkle in the remaining cornstarch. Seal the bag and massage the steak and cornstarch together to make sure each piece is fully coated. The cornstarch will be absorbed into the meat.
In a large skillet, pour in the avocado oil and bring to medium-high heat.
Working in two batches, add half the beef into the skillet in a single layer and cook for approximately 30 seconds per side. Flip the pieces and cook for another 30 seconds. Remove the meat from the pan, set aside on a plate, and lightly sprinkle with sea salt.
Once the beef has been removed, add the ginger, garlic, and red pepper flakes (if using) to the skillet and sauté for 10-15 seconds.
Stir in tamari (or soy sauce), water, and brown sugar, and bring the mixture to a boil.
Fold the steak back in and cook until the sauce thickens about 1 minute. (The cornstarch used on the beef will thicken the sauce.)
Place in a serving bowl and top with the scallions. Serve with lettuce wraps or with our coconut rice.