Sheet Pan Hibachi Steak And Scallop Lettuce Wraps

Ingredients

• 1 pound sirloin steak, sliced into thin strips
• 1 pound large scallops, cleaned and patted dry
• 3 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup snap peas
• 1 head of butter lettuce or romaine, leaves separated
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, salt, and pepper. Add the sliced steak and scallops, ensuring they are well coated. Allow them to marinate for at least 15 minutes.
3. While the steak and scallops marinate, wash and slice your bell peppers, zucchini, and snap peas. Place the vegetables in a separate bowl and toss with a teaspoon of sesame oil and a pinch of salt.
4. After marinating, remove the steak and scallops from the bowl and place them on one side of the prepared sheet pan. On the other side, arrange the vegetables. Drizzle with a little extra sesame oil and season with salt and pepper.
5. Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the steak is cooked to your desired doneness and the scallops are opaque and slightly golden.
6. Once cooked, remove the sheet pan from the oven. Allow the steak and scallops to rest for a few minutes. To assemble, take a lettuce leaf and add a few pieces of steak, a scallop, and some roasted vegetables. Sprinkle with sesame seeds and green onions.
7. Enjoy these delicious wraps warm, and serve with extra soy sauce or your favorite dipping sauce.

Nutrition