Black Pepper Beef Lettuce Boats
Black Pepper Beef Lettuce Wraps
Savory, peppery beef with stir-fried veggies and a sauce that hits without needing a heavy takeout-style glaze.
These are fast, flavorful, and way more balanced than most restaurant black pepper beef. You get tender steak, softened peppers and onions, and crisp butter lettuce for a lighter wrap that still feels like a real dinner.
390
Calories
27g
Protein
12g
Carbs
25g
Fat
Marinated Beef
- 1 lb flank, skirt, or flatiron steak, thinly sliced against the grain
- 2 tbsp Chinese black vinegar or ponzu
- 1 tbsp low-sodium soy sauce
- 1 tbsp brown sugar-style sweetener
- 1/4 tsp kosher salt
Black Pepper Sauce
- 1 tbsp chili crisp oil
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1–2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Veggie Stir-Fry + Serving
- 1 tbsp avocado oil
- 2 shallots, diced
- 1/2 medium onion, sliced
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 8–12 leaves butter lettuce
- optional cauliflower rice for a bigger plate
Kev Tip
Get your pan very hot before adding the beef. You want quick browning, not steaming. Cook in batches if needed.
Portion Guide / Make It Fit
Lighter meal: lettuce wraps only.
Standard serving: 1/4 of the beef mixture in lettuce cups.
Hungrier day: serve with cauliflower rice or extra veggies on the side.
If you want this richer, add a little more chili crisp at the end instead of loading the whole sauce with oil.
Standard serving: 1/4 of the beef mixture in lettuce cups.
Hungrier day: serve with cauliflower rice or extra veggies on the side.
If you want this richer, add a little more chili crisp at the end instead of loading the whole sauce with oil.
Storage
Store the beef mixture separately from the lettuce. Reheat the filling in a skillet or microwave, then build fresh wraps when ready to eat.
Instructions
- 1Slice the steak thinly against the grain. Toss with black vinegar or ponzu, soy sauce, sweetener, and salt. Let marinate for at least 30 minutes.
- 2In a small bowl, mix the chili crisp oil, soy sauce or coconut aminos, black pepper, garlic powder, and onion powder. Set aside.
- 3Heat avocado oil in a large skillet over medium-high heat. Cook the shallots, onion, and bell pepper until crisp-tender, about 4–5 minutes. Add the minced garlic and cook for 30 seconds more. Remove and set aside.
- 4Increase the heat and sear the beef in the hot pan until browned and just cooked through. Work in batches if needed so the meat browns instead of steams.
- 5Return the vegetables to the pan. Pour in the black pepper sauce and toss everything together for 1–2 minutes until glossy and well coated.
- 6Serve hot in butter lettuce cups. Finish with extra black pepper if you want more bite.
