ChineseBrunch

Recipe Story

origins & traditions

This contemporary take on traditional Cantonese char siu brings the beloved barbecue flavors to a lighter, more refreshing format ideal for midday dining. Thinly sliced beef steak is marinated in a honey-sweetened sauce enriched with aromatic spices, then quickly seared to caramelized perfection. The meat is served family-style in butter lettuce cups, allowing diners to build their own wraps with crunchy pickled radishes, fresh cilantro, and a drizzle of additional sauce. The combination of sweet, savory, and tangy elements creates a harmonious balance that awakens the palate. This dish showcases the Chinese culinary principle of textural contrast while maintaining the comfort of familiar flavors. Perfect for social gatherings where interactive eating brings people together around the table.

Instructions

step by step

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In a mixing bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon hoisin sauce (or substitute with additional soy sauce and honey), 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1/2 teaspoon Chinese five spice powder.
Slice 500g beef steak against the grain into thin strips, about 1/4 inch thick. Add to the marinade and toss to coat evenly. Let marinate for 15-20 minutes at room temperature.
While beef marinates, prepare the pickled radishes: thinly slice 6 radishes using a sharp knife or mandoline. In a small bowl, combine 2 tablespoons rice vinegar (or white vinegar), 1 tablespoon honey, and 1/4 teaspoon salt. Add sliced radishes and toss to coat. Set aside.
Separate and wash 12-16 butter lettuce leaves, keeping them whole. Pat dry gently and arrange on a serving platter.
Prepare garnishes: roughly chop 1/4 cup fresh cilantro, slice 2 green onions thinly on the diagonal, and toast 2 tablespoons sesame seeds in a dry pan until golden.
Heat a wok or large skillet over high heat. Add 2 tablespoons peanut oil and swirl to coat.
Remove beef from marinade, reserving the liquid. Working in two batches to avoid overcrowding, add beef strips to the hot wok and spread in a single layer. Let sear without moving for 45 seconds, then stir-fry for 1-2 minutes until browned and caramelized at edges but still slightly pink in center.
Return all beef to the wok, add reserved marinade, and toss for 30 seconds until sauce thickens and coats the meat. Remove from heat.
Transfer glazed beef to a serving bowl. Arrange lettuce cups, pickled radishes, cilantro, green onions, and sesame seeds in separate bowls or sections of a platter.
To serve, invite diners to place a lettuce leaf in their palm, add a portion of beef, top with pickled radishes, cilantro, green onions, and sesame seeds, then fold and enjoy immediately.

Char Siu Glazed Beef Lettuce Wraps

4.4 (38)

Tender beef strips glazed with sweet char siu sauce, wrapped in crisp lettuce cups with pickled radish and fresh herbs. A light yet satisfying dish perfect for late morning gatherings.

medium

40 min

4 servings

Ingredients

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Main Protein

500 grams beef-steak, sliced thin against the grain

Marinade

3 tablespoons soy-sauce
3 tablespoons honey
1 tablespoons sesame-oil
2 cloves garlic, minced
1 teaspoons ginger, freshly grated

Cooking

2 tablespoons peanut-oil

Wraps

2 cups lettuce, butter lettuce leaves separated

Pickled Garnish

6 pieces radishes, thinly sliced
2 tablespoons vinegar-white

Fresh Garnish

4 tablespoons cilantro, roughly chopped

Seasoning

1 teaspoons black-pepper, freshly ground (optional)

Chef Tips

expert advice

•For best results, partially freeze the beef for 20 minutes before slicing to achieve ultra-thin, even strips.

•If you cannot find butter lettuce, iceberg or romaine hearts work well as sturdy alternatives.

•The key to achieving the characteristic char siu glaze is high heat and minimal stirring during the initial sear.

•For a spicier version, add 1/2 teaspoon chili flakes to the marinade or serve with sriracha on the side.

•This recipe is easily doubled for larger gatherings.

•For a more authentic touch, add a few drops of red food coloring to the marinade for the traditional reddish hue, though this is purely aesthetic.

•The pickled radishes can be prepared up to 3 days in advance and stored in the refrigerator.

•For a vegetarian adaptation, substitute the beef with thick slices of portobello mushrooms or extra-firm tofu, adjusting cooking time as needed.

Chinese

👍 Beginner Friendly

15 mineasy