Korean Steak in Lettuce Cups (Low Carb) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
3 tablespoons soy sauce |
1 tablespoon splenda granular |
2 teaspoons sesame oil |
1 teaspoon fresh ginger, minced |
1/4 teaspoon ground red pepper |
1 garlic clove, minced |
1 lb top round steak, cut into cubes |
4 celery ribs, sliced thin |
1 1/2 cups shredded carrots |
1/3 cup water |
3 green onions, sliced |
1 tablespoon sesame seeds |
1 head boston lettuce, separated into leaves |
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.
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