Sweet Soy-Glazed Bavette Steak Lettuce Cups with Crispy Rice and Quick-Pickled Veggies

These lettuce cups are a fun, fresh twist on steak night. Tender bavette steak is glazed with a sweet soy sauce, then nestled into crisp lettuce leaves with golden crispy rice and tangy quick-pickled vegetables. A drizzle of spicy Japanese-style mayo brings it all together for a bite that’s savory, sweet, crunchy and creamy all at once.

Perfect for a light yet satisfying dinner, these cups are packed with texture and flavor. The pickled carrots and cucumber add a bright, acidic pop that cuts through the richness of the steak and mayo. Serve them as an appetizer or main-they’re sure to impress.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

3 unit Kewpie MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce to low simmer and cook until tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim root end from lettuce and separate leaves.
3. In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute. Carefully remove wrap and stir. Set aside to pickle, stirring occasionally.
4. Line a baking sheet with foil and lightly oil. Pat steak dry with paper towels. Place on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes. Remove sheet from oven, set broiler to high, brush steak with remaining glaze. Broil until glaze is tacky and steak is cooked to desired doneness, 2-4 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until drizzling consistency.
6. Heat a drizzle of oil in a large nonstick pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook undisturbed until golden and crispy on bottom, 3-5 minutes. Carefully flip rice; cook, stirring occasionally, until crispy all over, 1-2 minutes more.
7. Slice steak against the grain into thin strips. Divide lettuce leaves between plates; fill with crispy rice, steak, pickled veggies (drained) and crispy fried onions. Drizzle with spicy mayo and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

Can I make the pickled veggies ahead?

Absolutely! They can be made up to a day in advance and stored in the fridge.

What can I substitute for Kewpie mayo?

Regular mayonnaise mixed with a little rice vinegar and sugar can mimic the flavor.