Tenderloin Lettuce Wraps with Quick Pickled Vegetables

BY: Mandy Tanner

  • cooking-duration 30 minutes
  • servings 4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Homemade quick pickled carrots and cucumbers top American Wagyu Tenderloin Pieces with a sweet honey soy sauce all wrapped in butter lettuce.

Quick, delicious, and made with easy to find ingredients, this recipe comes together faster than ordering take-out.


Lettuce Wraps

  • 1 pound SRF Tenderloin Pieces, cut into ½-inch pieces Buy Now

  • Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed Buy Now

  • 1-2 tablespoons grapeseed oil, or vegetable oil

  • 1 head butter lettuce, or other lettuce

  • Fresh cilantro, for garnish, optional

Quick Pickles

  • ½ cup rice vinegar

  • ½ cup water

  • 1 ½ tsp kosher salt

  • 1 teaspoon sugar

  • 2 medium carrots, julienned (cut into matchsticks)

  • ½ cucumber, halved and thinly sliced, or 2 small cucumbers, thinly sliced

Honey Soy Sauce

  • 2 tablespoons low sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey, plus more as needed

  • ¼ teaspoon fresh lime juice

  • Pinch of red pepper flakes


Season the SRF Tenderloin Pieces with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed.
2 minutes
In a large skillet over medium-high heat, add the oil to lightly coat the bottom of the pan. Add the tenderloin pieces and cook for 3-4 minutes until browned.
4 minutes
Add 2 tablespoons, or more to taste, of the honey soy sauce to the skillet, and stir to coat the beef. Remove from heat.
2 minutes
For serving, arrange the lettuce on a platter and fill with tenderloin pieces, quick pickles, and garnish with cilantro and additional red pepper flakes. Serve with reserved honey soy sauce and drizzle with additional honey, if desired. Enjoy!
5 minutes
In a medium bowl, add the vinegar, water, salt, and sugar, and stir until the sugar and salt dissolve. The mixture can be warmed slightly in the microwave if necessary. Add the carrots and cucumbers and let sit at room temperature for 15-20 minutes. Refrigerate if not using immediately.
20 minutes
In a small bowl, combine the soy sauce, vinegar, honey, and lime juice. Whisk until the honey is incorporated, and add a pinch of red pepper flakes. Set aside.
3 minutes