A delicious and fun lunch or dinner recipe, these Vietnamese Beef Lettuce Wraps are bursting with flavor. A quick beef marinade, grilling the steak, and mixing up a flavorful nutty sauce is easy and great for meal prep.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
A Speedy and Healthy Lettuce Wrap
These Vietnamese inspired beef lettuce wraps are so tasty, I am not even going to preface this with “if you’re looking to eat healthier.” These are delicious and satisfying, despite your nutrition goals.
I adore Asian food because of the use of aromatics like lemongrass, shallots, ginger, and fresh herbs. Vietnamese food is especially well known for using lots of herbs and greens.
This light meal is a nutritional powerhouse, with the quality protein from grass-fed beef, and the healthy fats from SunButter Sunflower Seed Butter and coconut milk.
If you haven’t used SunButter to make a “peanut sauce”, you’re missing out! I use this style of dressing and sauce for a lot of recipes.
SunButter No Sugar Added is a staple in my kitchen. It’s amazing for baking (like these SunButter and Jelly Stuffed Muffins), desserts (like these indulgent SunButter Cups), and my favorite use, eating directly off a spoon.
You might also like:
- Thai Chicken Lettuce Wraps
- Chinese Chicken Salad
- Thai Beef Salad Wraps
- Air Fryer Chicken Wings with Spicy Asian Sauce
You’ll love this recipe because:
- It’s protein and healthy fat-packed, meaning you’ll be satisfied and full for hours.
- Who doesn’t love a fun dipping sauce? And this Asian Peanut-Style sauce, made allergy-friendly with SunButter Sunflower Seed Butter is a perfect blend of spicy, sweet, sour, and nutty.
- Tons of greens! We all need a little fresh veggie power in the winter when so many meals are roasted and stewed. These fresh wraps will breath life into your lunch.
How to Make Vietnamese Beef Lettuce Wraps
Step 1: Start making these lettuce wraps up to a day ahead of time by marinating the beef. The longer you have to marinate it, the more flavorful it will be. If you only have an hour, they will still be delicious! Another thing you can do to save time is to thinly slice the beef and then marinate the strips for an hour.
Step 2: Next, make the “peanut sauce” by adding all the ingredients and blending until it’s smooth. The sauce is drippy when you first make it, but will thicken as it chills because of the coconut milk. If you’d like it to be runny again, just blend it.
Step 3: When ready to eat, grill the steak. This is best done on an outdoor grill, but if it’s chilly where you are, use a cast iron pan or a grill pan indoors. Cook the steaks to your preferred doneness.
Step 4: Cover the steaks with foil and allow them to rest for 10 minutes before very thinly slicing the beef.
Step 5: Add large leaves of butter lettuce to a plate, and fill them with basil, fresh mint, carrots and thinly sliced cabbage.
Step 6: Top the wraps with a few slices of the steak and drizzle with the dipping sauce, or just serve with the sauce on the side.
A Perfect Whole30 Lunch Recipe
If eating healthier this year is your goal, focusing your plate on greens and healthy proteins is a must!
If you’re challenging yourself to a Whole30 this year, some other great lunch options to prep are:
- 3 Easy Whole30 Lunch Recipes
- Whole30 Chili
- Paleo Turkey Chili
- Zucchini Salmon Patties with Mango Jicama Salsa
These delicious Vietnamese Beef Lettuce Wraps are a celebration of whole foods — and proof that eating real food is better than the alternative!
Beef Lettuce Wraps
- 12 ounces grass-fed sirloin steaks
- 1 teaspoon sea salt
- 3 tablespoons coconut aminos
- 3 tablespoons lime juice
- 3 tablespoons lemongrass finely minced
- 2 cloves garlic finely minced
- 1 shallot finely minced
Vietnamese "Peanut" Sauce
Beef Lettuce Wraps
- 1 head butter lettuce
- 1 cup carrots julienned
- 1 cup purple cabbage thinly sliced
- 1 cup fresh basil
- 1/2 cup fresh mint
- 2 tablespoons sesame seeds optional, to garnish
- Add the steaks and the marinade ingredients to an air tight container, and mix to coat the steaks. Marinate for 1 hour, up to 24 hours. If you don't have time to make these a day ahead, you can thinly slice the steak and marinate it for 1 hour.
Sunflower "Peanut" Sauce
- Add all the sauce ingredients to a blender, and process until very smooth. Set aside or chill until ready to use. The leftover sauce is good stored in the refrigerator for up to a week, and is a great veggie dip or salad dressing.
- Beef Lettuce Wraps
- Add lettuce leaves to a plate, and then top with herbs and vegetables.
- Grill the steak on an outdoor grill if possible, to preferred doneness. If cooking outdoors isn't possible, heat a cast iron pan over high heat with some avocado oil, and sear both sides of the steak. Reduce heat and continue cooking until preferred doneness.
- Allow the steak to rest for 10 minutes, covered with foil, prior to slicing. Very thinly slice steak and then divide between the lettuce wraps. Sprinkle with sesame seeds, if desired.