Hibachi Steak Lettuce Wraps

These Hibachi Steak Lettuce Wraps capture all the sizzling, garlicky flavor of your favorite hibachi steakhouse while staying strictly keto. Thinly sliced ribeye or sirloin is seared in butter and sesame oil, then tossed in a savory sauce with soy sauce, garlic, ginger, and a touch of rice vinegar and sesame seeds. Instead of rice, the juicy steak is piled into crisp Bibb or Romaine lettuce leaves and finished with fresh scallions for a satisfying low-carb crunch. Each wrap delivers rich umami flavor, plenty of protein, and keto-friendly fats, making this recipe ideal for quick weeknight dinners or casual entertaining without the carbs.

Course Dinner, Main Course

Cuisine Asian-Inspired, Japanese

Keyword gluten free, hibachi, keto, lettuce wraps, low-carb, steak

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 320kcal

Equipment

Large skillet or flat-top griddle
Sharp knife
Cutting board
Mixing bowl
tongs or spatula

Ingredients

For the hibachi steak

1 pound ribeye steak or sirloin steak thinly sliced against the grain
2 tablespoons unsalted butter
1 tablespoon toasted sesame oil
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper freshly ground

For the hibachi sauce

3 tablespoons soy sauce or tamari for gluten free
1 tablespoon rice vinegar unseasoned
2 tablespoons beef broth or water
2 cloves garlic minced
1 tablespoon fresh ginger finely grated
1 teaspoon sesame seeds plus extra for garnish

For assembling the lettuce wraps

1 head Bibb lettuce or Romaine lettuce leaves separated and patted dry
2 tablespoons green onions thinly sliced, for garnish
1 teaspoon sesame seeds for garnish
1 tablespoon mayonnaise optional, mixed with a splash of soy sauce for drizzling

Instructions

Pat the steak dry with paper towels, trim any excess fat if desired, and slice it thinly against the grain if it is not already sliced.
In a small bowl whisk together the soy sauce, rice vinegar, beef broth, minced garlic, grated ginger, and sesame seeds, then set the hibachi sauce aside.
Season the sliced steak lightly with the salt and black pepper, tossing to coat the pieces evenly.
Heat a large skillet or flat top griddle over medium high heat until very hot, then add the butter and sesame oil and swirl until melted and shimmering.
Add the steak in a single layer, working in batches if needed, and sear without moving for a short time to develop color before stir frying until the pieces are browned on the outside and just cooked to your preferred doneness.
Pour the hibachi sauce over the cooked steak in the skillet and toss for a brief time until the sauce thickens slightly and coats the meat, then remove the pan from the heat.
Arrange the lettuce leaves on a platter and spoon the hot hibachi steak mixture into the center of each leaf, dividing it evenly among the wraps.
Sprinkle the filled lettuce wraps with the sliced green onions and extra sesame seeds, then drizzle with the optional soy mayonnaise if using and serve immediately while the steak is warm and the lettuce is crisp.

Notes

For the best texture, allow the steak to sit at room temperature for a short time before cooking so it sears quickly without overcooking. Keep the skillet hot and avoid overcrowding so the meat browns instead of steaming. Use Bibb lettuce for a softer bite or Romaine hearts for more crunch. To meal prep, store the cooked steak and sauce separately from the washed and dried lettuce leaves, then reheat the steak gently in a skillet and assemble the wraps just before serving. For a soy free option you can substitute coconut aminos for the soy sauce, but reduce any additional salt since coconut aminos are naturally sweeter. Pair these wraps with sautéed low carb vegetables such as mushrooms or zucchini for a complete keto hibachi style meal.

Nutrition