If you’re looking for a recipe that’s so good, your friends and family will think it’s takeout, then you’re going to love my Steak Lettuce Wraps with Spicy Cashew Sauce. This light and refreshing recipe is loaded with tender steak that’s cooked to perfection and topped with a creamy, dreamy, spicy cashew sauce. Plus, it’s all loaded on top of a bed of tender lettuce leaves for a recipe that the entire family is sure to love!

Friends, it’s not often that I develop a recipe that I want to gate-keep. After all, getting to share my favorite recipes with you is always such a treat. But these Steak Lettuce Wraps are so flavorful and delicious that honestly, a part of me wanted to gate-keep them and enjoy them all to myself. After all, there is a certain joy in cooking such a good meal for someone and telling them that it’s your “secret recipe.”

But, you know what brings me even more joy? Getting to share my favorite recipes with you. Which is why I am so excited that this delicious, takeout-inspired recipe gets to live on my blog forever. Woohoo!

These lettuce wraps remind me of a cross between a Chinese lettuce cup and a spring roll… but, made with steak, rather than chicken, tofu, or shrimp. They start with a bed of big butter lettuce leaves, which are then piled-high with chewy riced noodles, crisp veggies (cucumber, carrots, and fresh mint, nonetheless), and, of course, perfectly cooked flank steak. And if there’s one thing to know about me, it’s that I’m a steak girl through-and-through!

That being said, would you believe me if I said that the steak wasn’t my favorite part of this recipe? It’s true! While I love the tender, juicy steak, it’s the Creamy Cashew Sauce that truly makes this recipe shine. And, it also happens to be a three-for-one – not only is it used to marinate the steak, but it’s also used as a drizzle on top of the lettuce ups and as a delicious dipping sauce. It’s the perfect sauce for this recipe!

A top-down view of fresh ingredients for Vietnamese spring rolls, including rice noodles, lettuce, sliced cucumber, shredded carrots, mint, sauces, and raw beef arranged neatly on a pastel surface. — To make this recipe, you’ll need soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, ground ginger, cashew butter, sriracha, flank steak, avocado oil, rice noodles, carrots, persian cucumbers, fresh mint, and butter lettuce.

Overhead view of a bowl of peanut sauce with a spoon surrounded by lettuce, shredded carrots, vermicelli noodles, dipping sauces, ginger powder, fresh mint, and a jar of peanut butter on a pink countertop. — To make this recipe, you’ll need soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, ground ginger, cashew butter, sriracha, flank steak, avocado oil, rice noodles, carrots, persian cucumbers, fresh mint, and butter lettuce.

What You Need to Make This Better-Than-Takeout Recipe

Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
Hoisin Sauce: If you want to keep this recipe gluten-free, be sure to use a gluten-free hoisin sauce. My favorite one is by San-J!
Rice Vinegar: A touch of rice vinegar adds the perfect balance of flavor to the Spicy Cashew sauce.
Toasted Sesame Oil: Toasted sesame oil has a rich, deeply nutty flavor that tastes delicious in the sauce.
Ground Ginger: Ground ginger adds just the right amount of kick – don’t skip it!
Cashew Butter: Of course, it wouldn’t be a creamy cashew sauce without the cashew butter. Make sure to use creamy cashew butter, so that the sauce turns out nice and creamy!
Sriracha: Sriracha adds the perfect kick to the sauce, giving it some heat without making it too spicy!
Flank Steak: For the steak, you’ll want to use flank steak. Be sure to trim the fat off as much as possible, for the leanest cut of meat.
Avocado Oil: I like using a better-for-you oil to cook the steak, such as avocado oil, to cook the steak. This also helps to keep the recipe dairy-free!
Rice Noodles: I love the texture that rice noodles add to these lettuce wraps! They are soft, squishy, and are the perfect touch to this recipe.
Carrots: Carrot matchsticks add a subtle crunch to this recipe, as well as a boost of Vitamin A!
Persian Cucumbers: Persian cucumbers may be small, but they add the perfect crunch to this recipe!
Fresh Mint: I love the light and refreshing flavor that fresh mint leaves add to this recipe.
Butter Lettuce: After all, it wouldn’t be a recipe for lettuce cups without the lettuce leaves! I like using butter lettuce leaves because they are big enough to hold the steak and all of the veggies!

Raw steak in a white dish topped with a thick brown sauce, surrounded by fresh lettuce, herbs, shredded carrots, oil, and a bowl of sauce on a peach-colored surface. — Add the trimmed flank steak to a large bowl or baking dish and pour 1/4 of the sauce on top. Use tongs to coat the steak well, then allow the steak to marinate foe 20-30 minutes.

How to Make These Easy Steak Lettuce Wraps

To make this recipe, start by preparing the creamy cashew sauce. Add all of the sauce ingredients (the soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, ground ginger, cashew butter, and sriracha) to blender. Blend until smooth and creamy. If it’s too thick, add in water, one tablespoon at a time, and re-blend until it reaches your desired consistency.

Next, prepare the steak. Add the trimmed flank steak to a large bowl and pour 1/4 of the sauce over top of it. Use tongs to coat the steak well. Then, set the steak aside and allow it to marinate for 20-30 minutes. This is important, to ensuring that the steak takes on a rich and delicious flavor!

Then, one the skillet is very hot, add the steak to the pan. Do not touch the steak – allow it to cook for 4-5 minutes, undisturbed. Then, flip to the other side and cook for another 4-5 minutes, until the steak reaches an internal temperature of 135 F (for a medium-rare cook).

Then, heat a skillet on the stove and allow the steak to cook, undisturbed, for 4-5 minutes on each side, until it reaches an internal temperature of 135 F.

A plate of sliced grilled steak surrounded by bowls of lettuce, pickled carrots, vermicelli noodles, herbs, sliced cucumbers, and a brown dipping sauce on a light pink surface. — Then, heat a skillet on the stove and allow the steak to cook, undisturbed, for 4-5 minutes on each side, until it reaches an internal temperature of 135 F.

Once the steak reaches your desired level of doneness, remove it from the pan. Allow it to rest on a cutting board while you prepare the lettuce wraps. Prepare the rice noodles according to the package instructions. Once they’re done, set them aside. Wash the carrots and cucumbers and chop them into matchsticks. Be sure to wash the lettuce leaves and mint and set them aside.

Once the steak has rested, slice it into strips, against the grain. Finally, assemble the lettuce cups. Line the washed lettuce leaves up on a cutting board and layer the rice noodles evenly on top, followed by the cucumbers, carrots, mint, and slices of the steak.

Drizzle a spoonful of the Creamy Cashew Sauce on top. ⁣Pour the remainder of the sauce into a small bowl to use for dipping. Dip the lettuce wraps into the sauce and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.