Szechuan Beef Lettuce Wraps with Australian Grassfed Beef

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Summer is upon us and that calls for quick, “handy” meals that we can eat wherever summer takes us! Whether we’re at the beach, pool, park, or at a backyard cookout, it’s as much fun to put together handheld foods as it is to enjoy them.

Taking less than 15 minutes to prepare, these spicy and oh-so-delicious lettuce wraps come together in a flash! They’re also made with Australian grassfed ribeye, which gives them a “good for you, good for the planet” upgrade having been sustainably raised in Australia.

I love eating lettuce wraps like these in summer because that’s when my weekly meal plans get a little off track – between summer travels, visiting friends, and attending weddings, it’s nice to have some simple go-tos that you can put together without a hassle. There’s also very little clean up – yay!

For your next summer adventure, I encourage you to cook up these Szechuan Beef Lettuce Wraps with Australian Grassfed Beef! They’re sure to hit the spot and are packed with just the right amount of spicy Szechuan flavor. You can find out more about where to buy Australian grassfed beef by visiting the Where to Buy page. Pro tip: It’s as simple as a trip to your local grocery store!

Szechuan Beef Lettuce Wraps with Australian Grassfed Beef

Time: 15 Minutes
Serves 4

Ingredients
Canola oil
1 ½ lb Australian grassfed ribeye steak, cut into ¼-inch strips
2 large red chilies, finely sliced
1 tbsp ginger, grated
3 garlic cloves, finely chopped
2 tbsp hoisin sauce
½ tsp Szechuan pepper
1 ½ tsp kosher salt
1 cup green onions, finely sliced
1 large head iceberg lettuce, leaves separated

Directions
Heat ¼ cup canola oil in a large wok over medium-high heat. Add half of the Australian grassfed beef and cook, stirring quickly for 1 minute. With a slotted spoon, transfer beef to a plate. Drain excess fat and set aside. Repeat with the remaining half of the beef.

Wipe the wok clean and heat 2 tbsp canola oil over medium heat. Add the chilies, ginger, and garlic, and stir-fry for 30 seconds. Return the beef to the wok and stir in hoisin sauce. Stir-fry for 30 seconds. Add Szechuan pepper and salt and stir-fry for an additional 30 seconds. Finally, add green onions and stir through to combine.

Serve Australian grassfed beef by spooning over lettuce leaves. Garnish with additional Szechuan pepper and salt if desired. 


If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak, Grilled Aussie Grassfed Skirt Steak Salad

Stir-Fried Mushrooms and Tofu with Bok Choy

Aren't stir-fry recipes the best?! I love them because you have all of your ingredients prepped and ready, and then you toss them into the pan for a few minutes, and bam! Dinner is done!

I wanted to go vegetarian for my weeknight stir-fry recipe this week. Knowing that mushrooms and tofu make for amazing meat substitutes, that are healthy to boot, I added them to the mix with all of my favorite ingredients from Chinese cuisine, including five-spice, mirin, and sesame oil. Served over a bed of rice, with bok choy, this is definitely a stir-fry recipe to hit the spot!

Stir-Fried Mushrooms and Tofu with Bok Choy

Time: 25 Minutes
Serves 4

Ingredients
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp mirin
1 tsbp hoisin
2 tsbp sesame oil, divided
1/4 cup honey
2 tsp five-spice powder
1 tbsp ginger, minced
1 tsp garlic, minced
12 oz cremini or shiitake mushrooms, thinly sliced
14 oz tofu, drained, cut into 1-inch pieces
1 bunch Chinese chives, roughly chopped
8 birdseye chilies (optional)
3/4 lb bok choy, stemmed
1 tbsp peanut oil
Steamed rice, to serve

Directions
In a large bowl, stir together light soy sauce, dark soy sauce, mirin, hoisin, 1 tbsp sesame oil, honey, five-spice powder, ginger, and garlic. Add mushrooms, tofu, chives, and birdseye chilies, and stir to combine. Let marinate for 15 minutes.

Add 4 cups water 1 tbsp sesame oil to a large wok or Dutch oven and bring to a boil over medium-high heat. Add bok choy and reduce heat to a simmer. Cook for 1-2 minutes, until bok choy is still crisp, but tender. Transfer to a platter and toss with hoisin sauce. Keep warm.

Wipe out the wok and heat peanut oil over medium-high heat. Add mushrooms and tofu mixture and stir-fry for about 5 minutes, until the mushrooms are tender. 

Serve stir-fry with bok choy over steamed rice. 

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