Korean-Style Beef and Apple Lettuce Cups

Korean-Style Beef and Apple Lettuce Cups
Antonis Achilleos

Marinate beef overnight in this homemade pineapple, ginger, and pepper sauce for maximum flavor.

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Cal/Serv: 225
Yields: 4 servings
Total Time: 0 hours 30 mins
Ingredients
For the Beef
1 1/4 lb.

 beef sirloin, trimmed and frozen for 30 to 60 minutes

2 tbsp.

low-sodium soy sauce

1 tbsp.

toasted sesame oil

1/4 c.

 pineapple juice

1 tbsp.

grated, peeled fresh ginger

1

large clove garlic, finely grated

1/4 tsp.

red pepper flakes, plus more for serving

1/2

small Granny Smith apple, coarsely grated

1 tbsp.

canola oil

Kosher salt

For the Apple Slaw
2 tbsp.

rice vinegar

1/2 tsp.

honey

Kosher salt 

Pepper

1 1/2

small Granny Smith apples, cut into matchsticks

2

scallions, thinly sliced, plus more for serving

1/4 c.

fresh mint, sliced

2

hearts of romaine, leaves separated

Directions
  1. Thinly slice beef. In a bowl or resealable plastic bag, mix soy sauce, sesame oil, pineapple juice, ginger, garlic, and red pepper; stir in apple. Toss in beef to coat. Let sit for 30 minutes or refrigerate overnight.
  2. Ten minutes before cooking, make the slaw. In a bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper. Add apples and toss to coat. Fold in scallions and mint. 
  3. Heat a large cast-iron skillet on medium-high. Add oil, swirl the pan to coat, then add beef, spreading into an even layer. Season with 1/4 teaspoon salt and cook, without stirring, until bottoms are browned and edges begin to crisp, 2 to 4 minutes. Toss and cook 2 minutes more. 
  4. Transfer to a bowl and toss with additional red pepper and scallions if desired. Serve beef in lettuce leaves and top with apple slaw.

PER SERVING 225 CALORIES, 7.5 G FAT (2 G SATURATED), 27 G PROTEIN, 335 MG SODIUM, 12 G CARB, 3 G FIBER

COST PER SERVING $1.12

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