Asian Beef Lettuce Cups

Low carb doesn’t have to mean low flavor. An overnight marinade ensures a pungent punch of fresh ginger, garlic and soy sauce in these Asian Beef Lettuce Cups. And all that flavor means there’s no need for high-sugar, high-calorie dipping sauces. A touch of honey carmelizes the meat, while crisp lettuce, carrots and scallions add a fresh crunch to every bite. Low carb never tasted so good.

View the NBC5 segment featuring this recipe.


Asian Beef Lettuce Cups

Yield: 4 servings

Prep Time: 20 min

Cook Time: 10 min


1½ lbs. top round or flank steak, cut into strips
¼ cup soy sauce
2 Tablespoons honey
2 Tablespoons minced garlic
2 Tablespoons grated fresh ginger
2 Tablespoons apple cider vinegar
½ cup vegetable oil
1 head Bibb lettuce
1 cup shredded carrots
1 cup sliced green onion


Combine the strips of beef, soy sauce, honey, garlic, ginger, apple cider vinegar and vegetable oil in a gallon-size plastic bag.

Seal the bag, place it in the fridge and allow the meat to marinate overnight.

Remove the marinated strips of steak from the fridge and place a heavy-bottomed skillet or grill pan over medium heat.

Grill the strips of steak for 2 to 3 minutes on each side until they reach your desired temperature.

Assemble the dish by filling each lettuce cup with a portion of the marinated steak, shredded carrots and green onion.



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