Lunch: Korean Steak in Lettuce Cups

Sliced round steak and shredded carrots are braised in a rich soy-ginger sauce and served in delicate Boston-lettuce leaves.

This recipe includes fertility superfoods such as:

Sesame Seeds

Health and fertility benefits of Korean Steak in Lettuce Cups

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

3 tbsp. soy sauce
1 tbsp. sugar
2 tsp. Asian sesame oil
1 tsp. minced, peeled fresh ginger
1/4 tsp. ground red pepper
1 clove garlic
1 beef top round steak
4 stalk celery with leaves
5 oz. shredded carrots
3 green onions
1 tbsp. sesame seeds
1 head Boston lettuce
Green-onion tops

Instructions

In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.

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