Korean Pineapple Beef Lettuce Wraps

healthy super bowl recipes
Mike Garten

Just think of these lettuce cups as a vehicle to get all that delicious caramelized beef into your mouth.

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Yields: 6 servings
Total Time: 0 hours 20 mins
1/4 c. pineapple juice
1 clove garlic, grated
2 tbsp. low-sodium soy sauce
1/2 tsp. red pepper flakes
1 tbsp. grated fresh ginger
1 tbsp. honey
1 tbsp. toasted sesame oil
1 lb. sirloin, strip steak, or boneless short rib, frozen until just solid (45 to 60 minutes)
2 tbsp. canola oil
Kosher salt
Lettuce leaves, cooked sticky rice, scallions, red chiles, and chopped peanuts for serving
  1. In medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
  2. Heat large stainless steel skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in even layer, season with 1/4 teaspoon salt and cook without moving until lightly browned, 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef.
  3. Serve immediately with lettuce leaves, sticky rice, scallions, chiles, and peanuts, if desired.

Nutritional information (per serving) for steak only: About 190 calories, 13.5 g fat (4.5 g saturated), 15 g protein, 245 mg sodium, 1 g carb, 0 g fiber.

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