Korean-Style Steak & Lettuce Wraps

Korean-Style Steak & Lettuce Wraps

1 Review
From: EatingWell Magazine June/July 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  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.
  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."
  • Make Ahead Tip: The steak mixture will keep, covered, in the refrigerator for up to 1 day.
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 202 calories; 6 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 26 g protein; 60 mcg folate; 70 mg cholesterol; 5 g sugars; 3 g added sugars; 1913 IU vitamin A; 10 mg vitamin C; 63 mg calcium; 3 mg iron; 481 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value), Zinc (32% dv), Potassium (19% dv), Iron & Vitamin C (17% dv), Folate (15% dv).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 3 lean meat

Reviews 1

July 29, 2012
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By: EatingWell User
tasty! I made this for a light family dinner and it wasn't enough. It's my son's (14) favorite meal. My daughter (10) also enjoyed it. My husband liked as well but I also made couscous to go with this recipe. Really different in taste, unexpected ingredients that work very well together and give it a interesting delicious tasty dinner.