Serves 4.
Note: Honey, soy sauce and loads of garlic give the beef an irresistibly intense flavor that makes these quick and easy lettuce wraps a memorable meal. From Meredith Deeds.
• 1 lb. flank steak
• 1/4 c. low sodium soy sauce
• 1/4 c. honey
• 1 tbsp. Worcestershire sauce
• 2 tsp. grated fresh ginger
• 2 garlic cloves, finely minced
• 1/2 tsp. red pepper flakes
• 4 tsp. sesame oil, divided
• 2 c. cooked white rice
• Large red or green lettuce leaves
• Green onions, thinly sliced
• Chile peppers, in slivers
• Fresh mint and/or fresh cilantro
Directions
Wrap the steak in plastic and place it in the freezer for 20 minutes.
Meanwhile, in a medium bowl, whisk together soy sauce, honey, Worcestershire sauce, ginger, garlic and red pepper flakes. Set aside.
Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips.
Heat 2 teaspoons sesame oil in a 12-inch nonstick skillet over high heat. Add half of the sliced flank steak in 1 layer. Cook for 30 seconds to 1 minute or until browned on one side. Turn the steak over and cook for another 30 seconds to 1 minute or until the other side is browned. The inside should stay medium-rare. Transfer steak to a plate. Carefully wipe out the skillet with paper towels and repeat with remaining sesame oil and steak. Transfer to a plate.
Reduce heat to medium and add the sauce to the pan. Reduce the sauce for 2 to 3 minutes or until thickened. Remove from heat. Add the beef back into the pan, leaving all the juices behind on the plate (so they don't dilute the sauce). Stir to coat with the sauce.
Make the wraps by putting in a lettuce leaf a piece of steak or two, some rice, green onions and chile peppers, and mint or cilantro (or both).
Nutrition information per serving:
Calories390Fat9 gSodium700 mg
Carbohydrates46 gSaturated fat2 gTotal sugars20 g
Protein33 gCholesterol70 mgDietary fiber2 g
Exchanges per serving: 1½ starch, 1½ carb, 4 lean protein.
