Korean Steak in Lettuce Cups Low Carb
Elevate your dinner game with this irresistible recipe for Korean Steak in Lettuce Cups, a low-carb masterpiece that combines bold flavors and fresh, vibrant ingredients. Tender, marinated flank steak is grilled to perfection with hints of ginger, garlic, and sesame, then thinly sliced for melt-in-your-mouth bites. Nestled in crisp butter lettuce leaves, these customizable wraps are topped with crunchy cucumber matchsticks, shredded carrot, green onions, and toasted sesame seeds, bringing both texture and brightness to every bite. Perfect for a healthy meal or appetizer, these low-carb steak cups are gluten-free-friendly (using tamari) and easily adjustable to suit keto diets with a simple honey substitute. Ready in under 30 minutes of active prep, this dish is both delicious and effortless—ideal for weeknight dinners or entertaining guests with a flavorful twist.
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce (or tamari for gluten-free option)
- 2 tablespoons sesame oil
- 1 tablespoon honey (or low-carb liquid sweetener)
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 0.5 teaspoon red pepper flakes
- 12 leaves butter lettuce leaves
- 2 stalks green onions (thinly sliced)
- 0.25 cup cilantro (chopped)
- 2 teaspoons sesame seeds (toasted)
- 0.5 cucumber (thinly sliced into matchsticks)
- 1 carrot (shredded or julienned)
Instructions
In a medium mixing bowl, combine soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 3 hours for maximum flavor.
When ready to cook, heat a grill or skillet over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade.
Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer for accuracy (130°F for medium-rare).
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Then, slice thinly against the grain for tender bites.
To assemble the lettuce cups, lay out the butter lettuce leaves on a serving platter. Place a few slices of steak in each cup.
Top each lettuce cup with green onions, cilantro, sesame seeds, cucumber matchsticks, and shredded carrot for added crunch and flavor.
Serve immediately as a light, low-carb meal or appetizer option. Enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 25.4 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
