Korean-Style Steak & Lettuce Wraps

Korean-Style Steak & Lettuce Wraps

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 35 min 40 min

Directions

Ingredients

  • 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 tablespoon reduced-sodium soy sauce
  • 2 tablespoon lime juice
  • 1/2 teaspoon crushed red pepper
  • 1 head Bibb lettuce, leaves separated

Cooking Instruction

Step 1

Preheat grill to medium-high.

Step 2

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.

Step 3

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."


Nutrition

  • Serving: Per serving
  • Calories: 199
  • Carbohydrates: 9g
  • Fat: 7g
  • Protein: 24g
  • Dietary Fiber: 1g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 3g
  • Cholesterol: 45mg
  • Potassium: 401mg
  • Sodium: 465mg
  • Exchanges: 1 1/2 vegetable, 3 lean meat
  • Carbohydrate Servings: 1/2

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