Spicy Sriracha Steak Lettuce Wraps

In a large bowl combine the honey, Sriracha, 2 tablespoons of coconut oil, lime juice and tamari. Whisk until smooth. Whisk until smooth. Add the diced cube steak, toss to coat the steak in the marinade and set it aside to marinate (on the counter) for 30 minutes.

In a small bowl combine the finely diced cucumber, red pepper and red onion for your relish. Set aside.

Heat a wok or large skillet over medium-high heat and add in the remaining teaspoon of coconut oil. Once hot add in the onions, ginger and garlic. Stir-fry for 1 to 2 minutes or until fragrant. Add in the chopped steak and any remaining marinade, then stir-fry for 4-5 minutes or until the steak is completely cooked through.

Remove a tablespoon of the cooking liquid from the skillet and stir it together with the cornstarch in a small bowl. Pour the slurry into the skillet and stir. Cook for a minute or two (to cook out the starchy taste), remove from the heat and season with a couple pinches of kosher salt.

Serve inside your favorite lettuce (butter, bib, iceberg or romaine)and top with a little cucumber relish and cilantro.

Enjoy!