Tasty Korean Steak Lettuce Cups
This Korean Steak recipe is inspired by bulgogi, which literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler (the closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice is sauteed in ginger and sesame oil for a lightly fragrant base, and crisp lettuce acts as a cooling vehicle for a fiery dish.
3 High Protein diets that go well with this dish
The Atkins Diet allows all types of fat and protein, including meat, fish, poultry, eggs, cheese, butter and oil. It restricts carbohydrates like bread, pasta, fruit, milk, alcohol and starchy vegetables like potatoes, peas and corn.
The Atkins Diet is broken up into about 27 percent protein, 5 percent carbohydrates and 68 percent fat. Federal dietary guidelines recommend a diet that is 10 to 15 percent protein, 40 to 60 percent carbohydrates and 20 to 35 percent fat.
South Beach Diet
The South Beach Diet was created by Dr. Arthur Agatston in 2003. It is based on something called the glycemic index. The glycemic index is a system that ranks foods according to how fast it takes their sugars to break down and enter the blood.
The University of Colorado notes that the South Beach Diet allows 20 to 90 g of carbohydrate per meal and is healthier than other high-protein diets because it encourages consumption of whole grains, beans and legumes, vegetables, low-fat dairy products and healthy, unsaturated fats like olive oil and fat from fish and nuts. The dark side of this diet is that it restricts healthy foods like fruits and carrots because they are high on the glycemic index.
The Zone Diet was created by Dr. Barry Sears in the mid 1990s. Dieters are in the “zone” when their diet is about 40 percent carbohydrates, 30 percent protein and 30 percent fat.
Many foods are allowed on the Zone Diet as long as the proportion of the diet are met, but the diet does limit bread, pasta and certain fruits. One benefit of the Zone Diet is that it encourages regular, low-calorie meals for weight loss.
Korean Steak Lettuce Cups with Jasmine Rice
- fine-mesh sieve
- small saucepan
- rimmed baking sheet
- large nonstick skillet
- microplane or grater
- 5 oz jasmine rice
- 1 oz fresh ginger use half
- 5 oz Boston lettuce
- 1 lime
- 2 oz tamari
- 1 oz mirin
- 2 pkts chili garlic sauce
- ½ oz toasted sesame oil (use
- 2 sirloin steaks
- coarse kosher salt
- neutral oil such as vegetable
- Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Add to a small saucepan along with 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low until tender and water is absorbed, about 17 minutes. Transfer to a plate. Rinse out saucepan and reserve for step 5.
- Marinate Steak: Meanwhile, peel and finely grate half of the ginger. Trim end from lettuce, then separate leaves. Cut lime into wedges. In a large bowl, combine tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of the sesame oil, and 1 tablespoon sugar. Trim excess fat from chicken; add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
- Cook steaks: Add 1 teaspoon oil and steaks to same skillet, and cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes.
- Finish rice: Heat 1 tablespoon oil and ½ teaspoon of the sesame oil in large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant, about 1 minute. Add rice and stir-fry to combine, about 2 minutes.
- Make sauce: Pour reserved marinade and any cooking juices from baking sheet into reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
- Assemble & serve: Slice chicken into strips. Set lettuce leaves on a platter and fill with rice and chicken. Drizzle with sauce and serve with lime wedges for squeezing over.
Soy May contain traces of other
allergens. Packaged in a facility that
packages gluten containing products. Nutrition per serving
Calories 810 kcal, Fat 20.0g, Proteins
52.0g, Carbs 79.0g