Kevin's Natural Foods

Teriyaki Beef Lettuce Wrap with Pickled Apple and Radish Relish

It’s time for fresh, bright, and light! Kevin’s delicious Teriyaki Beef is wrapped in a butter leaf lettuce packed with julienned yellow squash, scallions, and celery ribbons for an eye-catching appetizer! Now for the WOW factor, a burst of pickled apples and radishes! Your family and guests will devour this appetizer or light lunch!

Prep Time 20 Minutes
Cook Time 10 Minutes
Serves 3 Servings
This Recipe Uses

Kevin's Teriyaki Beef Entrée


Kevin’s Natural Foods Teriyaki Beef
3 scallions, cut diagonally, separate white from greens
1 yellow squash, julienne
4 long sticks of celery
1/2 mint leaves or basil leaves
1 TBSP preferred cooking oil
1 head butter leaf lettuce
Pickled Apples and Radish Relish, recipe is below
To Make Pickled Apples and Radish Relish
¾ cup white wine vinegar or preferred vinegar
¾ cup water
1 TBSP preferred sweetener, optional, or to taste
1 TSP salt
1 TSP coriander seeds
1 TSP black peppercorn
1 green apple, peeled, chopped
1/2 bunch radishes


  • 1

    Make the pickled apples and radish relish first. Combine white wine, water, sweetener, salt, coriander, and peppercorn into a small saucepan, and bring to a boil. Remove brine from the stovetop, and stir in apples and radishes. Set aside for 10-20 minutes. Drain apples and radishes and season to taste.

    Go Raw! The apples and radishes do not have to be pickled, simply squeeze lime juice and sprinkle with salt to bring out the flavor. You don’t have to peel the apple, it’s up to you!

  • 2

    Prepare the toppings. The scallions are cut diagonally in 1/4-inch pieces then divided in two piles, green and white. Use a julienne vegetable peeler down the yellow squash lengthwise into thin strips. Remove the strings from each celery stick. Use a potato peeler down the celery to cut paper-thin ribbons.

    Change It Up! Try different toppings: cucumber, red bell pepper, chopped jalapeños, and peanuts!

  • 3

    Cut the beef pouch open, thoroughly drain beef broth, and discard. Remove beef and cut into 1/2-inch strips then cut in the opposite direction to make small cubes.

  • 4

    Heat skillet, over MEDIUM-HIGH until hot. Add 1 TBSP of your preferred cooking oil. Add the white scallion pieces, and stir for 30 seconds.

  • 5

    Add beef and sear on the first side for about 1 minute. Turn beef over, and pour in Kevin’s Teriyaki sauce. Turn heat up to HIGH, stirring continually and cook for 1 minute. Remove from heat, and let cool in pan until serving.

    Get Spicy: Sprinkle Teriyaki Beef with 1/2 TSP crushed red pepper flakes, or more if you dare!

  • 6

    To serve, divide julienne yellow squash and celery ribbons onto six butter lettuce leaves. Top lettuce wraps with Teriyaki Beef and fresh scallion greens, and pickled apples and radishes. Garnish with mint leaves. Wrap lettuce leaves like a taco and enjoy!

    Go Herbs! Add a combo of mint, basil, and cilantro for a boost of delicious herbs.

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