Korean Steak In Lettuce Cups Low Carb Food

KOREAN STEAK IN LETTUCE CUPS (LOW CARB)

Korean Steak in Lettuce Cups (Low Carb) image

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

Provided by Dragonfly AZ

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 558.8, Fat 29.9, SaturatedFat 9.8, Cholesterol 138.3, Sodium 1752, Carbohydrate 17.1, Fiber 5.9, Sugar 7, Protein 55.3

KOREAN BARBECUE LETTUCE WRAPS

Korean Barbecue Lettuce Wraps image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

½ cup soy sauce
½ cup Maker's Mark® Bourbon
¼ cup packed dark brown sugar
3 garlic cloves, crushed with a press
¼ teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 whole (1½-pound) flank steak
2 tablespoons gochujang
4 cups cooked Asian white rice, for serving
2 heads butter lettuce, leaves separated, for serving
2 scallions, thinly sliced at an angle, for serving

Steps:

1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ½ teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ½ teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions.

AWESOME KOREAN STEAK

Awesome Korean Steak image

Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

Provided by CHAMEIL

Categories World Cuisine Recipes Asian Korean

Time 12h30m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
½ cup soy sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds
2 tablespoons sesame oil
3 each shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Steps:

In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g

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