Page 148 - One-Dish Meals

Korean Steak in Lettuce Cups

Sliced round steak and shredded carrots are sautéed in a rich soy-ginger
sauce and served in delicate Boston-lettuce leaves.
P R E P 15 minutes C O O K 6 minutes M A K E S 4 main-dish servings

3 tablespoons soy sauce 4 celery stalks with leaves, thinly
sliced
1 tablespoon sugar
1 ⁄2 (10-ounce) package shredded
2 teaspoons Asian sesame oil
3
carrots (1 ⁄4 cups)
1 teaspoon minced, peeled
3 green onions, thinly sliced
fresh ginger
1 ⁄4 teaspoon ground red pepper 1 tablespoon sesame seeds
(cayenne) 1 head Boston lettuce, separated
into leaves
1 garlic clove, crushed with garlic
press green-onion tops for garnish
1 beef top round steak (about 1
pound), trimmed, cut into
1 ⁄2-inch cubes

1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper,
and garlic until blended. Add beef, turning to coat with soy-sauce mixture,
and marinate 15 minutes at room temperature, stirring occasionally.

2. In nonstick 12-inch skillet, heat celery, carrots, and ⁄3 cup water to boil-
1
ing over medium-high heat. Cook 2 to 3 minutes or until vegetables are
tender-crisp, stirring occasionally. Add beef with its marinade and cook 2
minutes or until meat just loses its pink color throughout, stirring quickly
and constantly. Stir in green onions and sesame seeds, and cook 1 minute,
stirring.

3. To serve, let each person place some beef mixture on a lettuce leaf. Gar-
nish with green-onion tops. If you like, fold sides of lettuce leaf over filling
to make a package to eat out of hand.

E A C H S E R V I N G About 250 calories | 28 g protein | 12 g carbohydrate |
10 g total fat (3 g saturated) | 53 mg cholesterol | 855 mg sodium.

148 Salads & Sandwiches