Lemongrass Ginger Beef Lettuce Bowls

This Asian inspired lettuce bowl is the perfect weeknight dinner. It comes together quickly and the flavors are insanely good.

I came up with this dish after I had some tenderloin tips left from a huge beef tenderloin meal I had made. The tenderloin tips are tender and they absorb the marinate to perfection.

The marinate brings so much flavor to the dish that everything else remains very simple. Soy sauce, sriracha, honey, sesame oil, rice vinegar and ponzu sauce flavor the meat beautifully. Seared quickly and sprinkled with sesame seeds, this beef is addictive. My girls were eating it like popcorn!

ginger beef cooked and marinated

The rice noodles are the perfect treat in this bowl. They are cooked and sautéed in the same pan where the meat was cooked. They pick up the flavor of the beef and the color as well. It’s like noodles playing dress up 😉

noodles cooked for my lettuce bowl

Cucumbers, shredded carrots, cilantro, scallions and butter lettuce are the perfect veggies to pair with the very flavorful beef. I keep them simple and don’t even dress them in any sauce as the beef pretty much brings in all the components of sauce, salt and even spice. However, a splash of lemon juice over the veggies will bring a perfect brightness and balance over the soy marinated beef.

veggies in the bowl

This meal can be eaten as a salad or you can eat as a lettuce wraps. If you decide on eating it as wraps, I recommend using 2 lettuce leaves per wrap to help hold all the fixings in place.

How I made this Lemon Grass Ginger Beef Lettuce Bowls:

ingredients needed for lemongrass ginger beef lettuce bowls

Let’s start by making the marinate for the beef.

In a large bowl, add the grated ginger, lemongrass, sesame oil, soy sauce, ponzu sauce, sriracha, honey, and rice wine vinegar. Whisk all the condiments well.

marinade for my beef lettuce bowls

Cut the beef tenderloins into cubes.

Trim the excess fat off of the tenderloin tips.

Cut the tips going with the grain (lengthwise) like in long strips. Follow by cutting the long strips against the grain to get cube like pieces. See GiF below:

gif showing how to slice the beef and then cube it.

Tip! Cutting the beef this way will help it remain tender.

Add the cubed beef into the marinate. Mix well to get all the bits coated in the soy mixture.

Let the beef sit in the marinate for at least 15 minutes.

beef marinating in soy sauce mixture

While the beef is marinating, it’s the perfect time to prep the veggies.

Finely shred the carrot, slice the cucumber as thinly as possible and chop the scallions and the cilantro. Set all veggies aside.

veggies prepped and ready for assembly to the bowl

On the stovetop, start bringing a pot of water to a boil.

At the same time, start heating some extra virgin olive oil in a medium to large sauté pan.

Once the oil is hot, add the beef to sear it. Add the beef in small batches. Cook until it is starting to brown and it is nicely seared.

beef searing for the recipe

Tip! Adding the beef in small batches allows it to sear nicely. If too much beef is added at once, it will steam the beef instead of browning.

As the beef is being cooked, set the cooked bits aside on a plate to rest.

beef resting after being seared

When the last batch is being cooked and the water is boiling, add the noodles and cook them for 2-3 minutes.

Once the last bit of beef has been removed from the pan and added to the plate to rest, add the noodles into the same pan where the meat was cooked. Transfer them directly from the boiling water to the pan.

Sauté the noodles in the pan and add the juices released by the resting beef. This will add color and so much flavor to the noodles!

rice noodles sautéd in pan

Tip! Adding the noodles directly from the boiling water to the pan without draining allows them to remain moist.

Sprinkle sesame seeds to the cooked beef.

sesame seeds sprinkled on cooked beef

Add the lettuce, cucumbers, shredded carrots, scallions, cilantro, noodles and beef into a bowl.

my plated ginger lemongrass beef bowl.

This meal can also be eaten as lettuce wraps. It is a fun way of eating this meal and creating each wrap to each persons liking. If eating as lettuce wraps, use 2-3 leaves of butter lettuce per wrap. This helps keep the wrap sturdy enough to hold the toppings.

lettuce wrap

Lemongrass Ginger Beef Lettuce Bowls

Asian inspired weeknight dinner. Comes together quickly and is packed with flavor. Eat as a salad or lettuce wraps, this meal is delicious.
Print Recipe Pin Recipe
CourseDinner, lunch, Main Course
Cuisineasian, salads, wraps
Keywordbeef lettuce wraps, ginger lemongrass beef bowl
Prep Time20 minutes
Cook Time10 minutes
Servings4

Equipment

  • Medium to large sautèe pan
  • Meium to large pot
  • Microplane zester

Ingredients

  • 1 tablespoon grated ginger
  • 1 tablespoon grated lemon grass
  • 1 teaspoon sesame oil
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons Ponzu sauce
  • 1 tablespoons sriracha
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 lb beef tenderloin tips
  • 1 head of butter lettuce hydroponic lettuce works best
  • 1 carrot washed, peeled and finely shredded
  • 4 scallions remove ends and tips
  • 2 tablespoons finely chopped cilantro
  • 1 small cucumber thinly sliced
  • 1 lime OPTIONAL
  • 1 pack Thin rice noodles

Instructions

  • In a large bowl, add the grated ginger, lemongrass, sesame oil, soy sauce, ponzu sauce, sriracha, honey, and rice wine vinegar.
  • Whisk all the condiments well.
  • Cut the excess fat off of the tenderloin tips.
  • Cube the beef by cutting the tips with the grain (lengthwise) like in long strips. Then cut the long strips against the grain to get cube like pieces.
  • Add the cubed beef into the marinade. Mix in well to get all the bits coated in the soy mixture.
  • Let the beef sit in the marinade for at least 15 minutes and no longer than 30 minutes.
  • While the beef is marinating, prep the veggies.
  • Finely shred the carrot, slice the cucumber as thinly as possible.
    Chop the scallions and the cilantro.
    Set all veggies aside.
  • On the stovetop, start bringing a pot of water to a boil.
  • At the same time, start heating some extra virgin olive oil in a medium to large sauté pan.
  • Once the oil is hot, add the beef to sear it.
  • Add the beef in small batches. Cook until it is starting to brown and it is nicely seared.
  • As the beef is being cooked, set the cooked bits aside on a plate to rest.
  • When the last batch of beef is being cooked and the water is boiling, add the noodles and cook them for 2-3 minutes.
  • Once the last bit of beef has been removed from the pan and added to the plate to rest, using tongs, add the noodles into the same pan where the meat was cooked. No draining needed.
  • Sauté the noodles in the pan and add the juices released by the resting beef.
  • Sprinkle sesame seeds to the cooked beef.
  • Add the lettuce, cucumbers, shredded carrots, scallions, cilantro, noodles and beef into a serving bowl or plate.
  • These meal can also be eaten as lettuce wraps or a salad.

Recipe Video Instructions

Notes

If eating this meal as lettuce wraps, I recommend using two large leaves of butter lettuce per wrap, this makes it sturdier and can hold all the toppings better. 
To dress the veggies, lime juice is a good balance against the soy flavored beef. 

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