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Under 30 Minutes

Asian Beef Lettuce Wraps

Instead of going for takeout, go light with a standout ready in 30 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Beef Lettuce Wraps

Source: Everyday Food, January 2008


  • 1 1/2 pounds flank steak
  • Coarse salt and ground pepper
  • 1 package (3 3/4 ounces) cellophane or bean-thread noodles
  • 2 tablespoons vegetable oil
  • 6 scallions, 3 sliced and 3 cut into thirds
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh, cilantro
  • 1 garlic clove, minced
  • 8 leaves Boston lettuce
  • 1 ripe mango, peeled, pitted, and cut into strips


  1. Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes; thinly slice against the grain.

  2. While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.

  3. In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, mango, and scallion lengths; drizzle with sauce. Serve with noodles.

Reviews (4)

  • suzibc 22 Feb, 2011

    some recipes should be left alone. This is one of them . This is not an asian beef wrap.

  • ebeller 21 Feb, 2011

    Fabulous dish. My husband loved it, and it was so easy to make!

  • Sheryll 8 Jan, 2011

    Another fabulous recipe. Although, it is healthier if you add natural brown rice because it keeps you full longer than cellophane noodles (which I love). and I use olive oil in savory dishes. This is really good just as it is.

  • whitwhit 29 Jan, 2009

    Skip this recipe and go for the Takeout. I cook almost every night

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