Korean Beef Lettuce Wraps with Kimchi
Pineapple Salad with Honey and Lime Dressing
Ingredients
- 2 lb flank steak
- 2 Tbsp olive oil
- 1½ cups chopped onions (see Note)
- 1 (8-oz) pouch Korean stir-fry simmer sauce (such as Saffron Road)
- 2 heads romaine lettuce, leaves separated
- 1 red bell pepper, thinly sliced
- 1 cup jarred kimchi
- ¼ cup chopped fresh cilantro
Instructions
- Cut steak across the grain into ⅛-inch-thick slices. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes or until just browned. Remove from skillet.
- Add onions to skillet; cook 4 to 6 minutes or until onions are tender. Return steak and accumulated juices to skillet. Stir in simmer sauce. Cook 2 to 3 minutes or until thoroughly heated, stirring constantly.
- Arrange lettuce in stacks of 2 leaves each. Fill lettuce with steak, red bell pepper, kimchi, and cilantro.
Side Dish Ingredients
- 2 (16-oz) containers cubed pineapple
- ¼ cup chopped fresh cilantro
- 2 Tbsp honey
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
358
|
98
|
456
|
| Fat (g) | 16 | 0 | 16 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 19 | 26 | 45 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 454 | 2 | 456 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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