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Sesame Beef Lettuce Wraps
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serves 4

Ingredients

3/4 pound boneless ribeye, trimmed
1/3 cup thinly sliced scallions, divided
1/2 tablespoon Sucanat
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon toasted sesame oil
2 tablespoons coconut oil, divided
1 tablespoon toasted sesame seeds
4 cups cooked short grain brown rice
1 cup kimchi
16 red leaf lettuce leaves

 

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Sesame Beef Lettuce Wraps
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Cut ribeye into 1/4-inch slices, cut slices into 1/2-inch-wide strips and strips into 3-inch-long pieces.
2. Combine ribeye pieces, 1/4 cup scallions, Sucanat, soy sauce, garlic and sesame oil.
3. Heat a 14-inch wok over high heat. Add 1 tablespoon coconut oil to wok, swirling to coat.
4. Add half of ribeye mixture to wok and fry until lightly browned. Spoon cooked mixture into a bowl.
5. Repeat procedure with remaining coconut oil and steak mixture.
6. Sprinkle with remaining scallions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons ribeye, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.

Per serving: 488 calories, 20g fat, 10g sat fat, 54mg cholesterol, 53mg carbohydrates, 23g protein, 697mg sodium, 3g fiber

Recipe adapted from Cooking Light

 

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