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Korean-Style Steak & Lettuce Wraps

Korean-Style Steak & Lettuce Wraps
This Recipe Is:

WebMD Recipe from

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.

Prep: 35 minutes | Total Time: 40 minutes
  • 1 pound
    flank steak
  • 1/4 teaspoon
  • 1/4 teaspoon
    freshly ground pepper
  • 1 cup
    diced peeled cucumber
  • 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
  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."



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.

Nutritional Information

Makes: 4 servings
  • Calories207
  • Fat7 g
    • Saturated fat3 g
  • Cholesterol47 mg
  • Carbohydrates9 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium395 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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