Korean-Style Steak & Lettuce Wraps

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These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste.

Korean-Style Steak & Lettuce Wraps
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1 pound flank steak

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 cup diced peeled cucumber

  • 6 cherry tomatoes, halved

  • 1/4 cup thinly sliced shallot

  • 1 tablespoon finely chopped fresh mint

  • 1 tablespoon finely chopped fresh basil

  • 1 tablespoon finely chopped fresh cilantro

  • 1 tablespoon brown sugar

  • 2 tablespoons reduced-sodium soy sauce

  • 2 tablespoons lime juice

  • 1/2 teaspoon crushed red pepper

  • 1 head Bibb lettuce, leaves separated

Directions
  1. The steak mixture will keep, covered, in the refrigerator for up to 1 day.

  2. 4 servings

  3. Preheat grill to medium-high.

  4. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

  5. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."


Nutritional Facts

Servings
4
Per serving
Calories
207
Carbohydrates
9g
Fat
7g
Saturated Fat
3g
Monounsaturated Fat
3g
Protein
25g
Cholesterol
47mg
Dietary Fiber
1g
Potassium
556mg
Sodium
395mg
Added Sugars
3g
Exchanges
1 1/2 vegetable
3 lean meat
Carbohydrate Servings
1/2
Vitamin A (35% daily value)
Vitamin C (20% dv)
Iron (15% dv).

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1 reply

Unicorn_Lady
Unicorn_Lady 2015-06-04 16:18:36 -0500 Report

Love this recipe! With or without the meat this is a great idea. I have some Korean friends and they daily eat VERY little meat. What I see in that picture would feed at least 2 - meat wise. Mostly veggies and a little meat. I have cut my meat eating back drastically. I went from lots of cheap cuts, and not so flavorful, to save money, to small small amounts of super quality Grass fed, all that jazz, and I am saving money and feel like I am eating like a queen. My whole outlook is changing since I spent some time investigating Asian recipes. Korean tables are a thing of beauty, all of the wonderful vegetable side dishes. Healthy eating.