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Korean-Style Steak & Lettuce Wraps

:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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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 Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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."

Tips & Notes

  • 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.

Nutrition

Per serving: 199 calories; 7 g fat ( 3 g sat , 3 g mono ); 45 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 24 g protein; 1 g fiber; 465 mg sodium; 542 mg potassium.

Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (20% dv), Iron (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 3 lean meat


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Recipe Categories

Holiday
Labor Day
Memorial Day
Super Bowl
Father's Day
July 4th
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Style/Theme
Make ahead instructions
Ease of Preparation
Moderate
Type of Dish
Main dish, meat
Total Time
45 minutes or less
Ethnic/Regional
Asian
Korean
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
June/July 2005
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