Life With Allison: Stir-Fry Steak Lettuce Wraps

Many people have been asking for the ultra-healthy recipes I have been using as of late, so I thought it would be a good idea to start collecting the exceptional ones here, not only so I can share the wealth, but also so I can keep track of them myself. I am learning to love lettuce wraps and tonight’s were yummy!

One word of caution: I am a “Pinch” cook: a “pinch” of this, a “pinch” of that, and I never measure. What follows is a rough draft, the ingredients I used, and what I hope will provide a jumping-off point for others to recreate these to meet their tastes.

So without further ado . . .

Stir-Fry Steak Lettuce Wraps

1 pound VERY lean steak strips (I used Beef Bottom Round Strips, only 4.5 grams of fat)

Olive oil

1 red onion, cut into strips

6 large Romaine lettuce leaves

Reduced-fat blue cheese crumbles (optional)

Fat-free shredded mozzarella cheese

Taco Sauce (I used Taco Bell® Mild Taco Sauce)

Extra-tenderizing Worcestershire sauce

Begin by sautéing the steak strips in olive oil over medium to medium-high heat. Add a bit of extra-tenderizing Worcestershire sauce to season and tenderize the steak.

While the steak is cooking, prepare your Romaine lettuce leaves on a plate.

Next, prepare the sauce. I am in love with reduced-fat blue cheese to add tons of flavor, but those are optional. You could also use low-fat sour cream with the taco sauce and just a bit of the Worcestershire sauce. You don’t need much, just enough to drizzle over each wrap. As you can see here, I have made about ½ cup of sauce.