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    You are in: Home / Recipes / Korean Steak in Lettuce Cups (Low Carb) Recipe
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    Korean Steak in Lettuce Cups (Low Carb)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Dragonfly AZ's Note:

    From a GH cook booklet. Sliced steak simmered in a rich soy-ginger sauce and served in Boston lettuce leaves. Adjust chili to taste

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    Units: US | Metric


    1. 1
      In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes.
    2. 2
      In a non-stick skillet, heat celery, carrots and water to boiling. Cook 2-3 minutes or until veges are crisp-tender, stirring occasionally.
    3. 3
      Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly.
    4. 4
      Stir in green onions and sesame seeds and cook for 1 minute.
    5. 5
      Remove from heat and serve wrapped in lettuce leaves.

    Ratings & Reviews:

    • on September 30, 2006


      Wonderful! Great idea thanks! I thought I had bought the lettuce leaves for this but when it came time to get them out...I didn't have any. All I had on hand was a bag of chopped romaine. So I placed 1 cup of the romaine on a place. Scooped about 1 cup of the hot korean steak mixture over the top and sprinkled the "Salad" with rice wine vinegar. THANKS

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Korean Steak in Lettuce Cups (Low Carb)

    Serving Size: 1 (292 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 558.8
    Calories from Fat 269
    Total Fat 29.8 g
    Saturated Fat 9.8 g
    Cholesterol 138.3 mg
    Sodium 1751.9 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 5.9 g
    Sugars 7.0 g
    Protein 55.3 g

    The following items or measurements are not included:

    Splenda granular

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