Asian Beef Lettuce Wraps


  • 1 lb. thinly sliced beef (any good quality tender cut)
  • 2 cups quinoa (cooked)
  • 2 hearts romaine or 1 head butter lettuce (leaves separated)
  • ½ cup shredded carrots
  • ¼ cup thinly sliced green onions
  • 1 Tbls sesame seeds
  • 1 can water chestnuts (sliced)
  • 2 tbls. peanut oil
  • ¾ cup Keli’s Pineapple Luau Teriyaki Marinade


  • Prep the meat, cut thinly as possible against the grain
  • Put meat in large baggie, add the marinade and mix well, reserve a little for the end. Refrigerate for at least 1 hour up to overnight.
  • Heat oil in large fry pan over medium to high heat.
  • Add beef strips to hot oil a few at a time. Cook until crispy on the edges. Remove from skillet and drain on plate with paper towel to absorb excess oil.
  • To assemble lettuce wraps; spoon a little quinoa into each lettuce leaf. Top with a few beef strips, carrots, green onions, water chestnuts, and a sprinkle of sesame seeds.
  • Heat reserved marinade and drizzle over top.

Serves: 6