Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 12 Ratings

This low-carb munch filled with Korean beef can be served as an appetizer or main course.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
4
Yield:
8 lettuce cups; 5 1/2 cups beef filling
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large skillet cook beef over medium-high heat until meat is browned. Drain off any fat.

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  • Add soy sauce, Asian chili sauce, and sesame oil to meat; stir to combine. Stir in slaw mix. Cook and stir over medium heat 2 to 3 minutes or until cooked through and slaw mixture is just wilted.

  • If using napa cabbage, trim each stem so you use the top leafy part of the cabbage. Spoon beef mixture onto the cabbage leaves. Top each with sweet pepper. If desired, drizzle with sriracha sauce. Fold cabbage leaves around filling. Serve immediately.

Nutrition Facts

185 calories; fat 7g; cholesterol 53mg; saturated fat 2g; carbohydrates 9g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 21g; vitamin a 3239.9IU; vitamin c 96.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.9mg; vitamin b6 0.4mg; folate 77.9mcg; vitamin b12 1.9mcg; sodium 567mg; potassium 356mg; calcium 52mg; iron 2.9mg.
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