Leftover steak and lettuce roll-ups


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
Leftover steak and lettuce roll-ups

Jodi Pudge


  • 3 tbsp hoisin sauce

  • 2 tbsp rice vinegar

  • 2 tbsp regular or low sodium soy sauce

  • 1 tsp sesame oil

  • 1/4 tsp grated or minced garlic


  • 1 cup white wine

  • 2 carrots

  • 1 5-in. piece English cucumber

  • 3 green onions

  • 1 leftover grilled flank steak, approximately 1 1/2 lbs, room temperature, thinly sliced

  • 1 head Boston lettuce, divided into leaves


  • Combine hoisin sauce, rice vinegar, soy sauce, sesame oil and garlic in a bowl and whisk to combine. Reserve.

  • Cook rice according to the directions on the package.

  • Use a vegetable peeler, or a knife, to cut carrots and cucumber into long thin ribbons. Slice green onions into long thin strips. Place vegetables and steak on a platter and serve with lettuce leaves, rice and dipping sauce. To eat, spoon some rice onto a lettuce leaf, top with vegetables and steak, and drizzle with sauce. Roll up and enjoy!

Nutrition (per serving)

Calories 528, Protein 41g, Carbohydrates 54g, Fat 15g, Fibre 3g, Sodium 1029mg.

This article was originally published on Jun 17, 2012

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