Korean Steak in Lettuce Cups (Low Carb)

Made This Recipe? Add Your Photo

Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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