Korean BBQ Beef Wraps
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Sliced scallions
- Thinly sliced red chili peppers
- 8 large red or green lettuce leaves
- 1 cup Basic Cauliflower Rice
- 1 pound boneless beef sirloin, thinly sliced
- 1/4 cup chopped scallions
- 2 Tbsp Splenda
- 2 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic
- 2 tsp cayenne pepper
- 1/4 cup filtered water
- 1/4 cup wheat-free soy sauce
- 1 Tbsp toasted sesame oil
Instructions
- Place the beef, scallions, sweetener, ginger, garlic, cayenne pepper, water, soy sauce, and sesame oil in a medium-sized bowl and stir well to coat. Cover and place in the refrigerator to marinate for 2 hours or overnight.
- Heat a large skillet over medium-high heat. Add the beef (reserve the marinade) to the skillet and cook for about 3 minutes, or until just cooked through. Remove the meat from the pan and set aside.
- Return the skillet to the stove and pour the marinade into it. Bring to a boil and simmer for 2 minutes; if you want to thin out the sauce, add 1 or 2 Tbsp of filtered water.
- Add the cooked meat back to the sauce and stir to coat. To serve each portion, place 2 lettuce leaves on a plate, then add 1/4 cup of the cauliflower rice and one-quarter of the BBQ beef. Top with sliced scallions and chili peppers, if desired. Repeat for the remaining servings.
Tags: pepperplate-import