Korean Steak in Lettuce Cups (Low Carb)

READY IN: 30mins
Recipe by Dragonfly AZ

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

Top Review by Chef Dine

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

Ingredients Nutrition


  1. In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes.
  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. Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly.
  4. Stir in green onions and sesame seeds and cook for 1 minute.
  5. Remove from heat and serve wrapped in lettuce leaves.

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