Beef and Mango Lettuce Wraps
SMART SUBSTITUTION Next time you make a sandwich wrap, reach for lettuce leaves instead of a flatbread or tortilla. This recipe is based on a popular Korean dish (ssam bap) that has a spicy filling of beef and fresh herbs encased in lettuce. Cellophane noodles, tossed with a bit of oil and scallions, round out the meal.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Transfer to a cutting board. Let rest 10 minutes, tented with foil.
Step 2
While steak rests, cook noodles until tender according to package instructions; drain and return to pot. Add 1 tablespoon oil and the sliced scallions; season with salt and pepper.
Step 3
In a small bowl, combine lime juice, cilantro, garlic, and remaining 1 tablespoon oil; season sauce with salt and pepper.
Step 4
Thinly slice steak against the grain. Fill lettuce leaves with beef, mango, and remaining scallion pieces; drizzle with sauce. Serve with noodles.
Cutting a Mango
Step 5
Peel the mango with a sharp vegetable peeler or knife. Stand upright and cut both sides away from the large oblong pit in the center, then cut the flesh into thin slices (or as directed in a specific recipe).
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 482
Step 8
Fat: 21.3g (6.7g Saturated Fat)
Step 9
Protein: 37.1g
Step 10
Carbohydrates: 35g
Step 11
Fiber: 1.8g
