Or lettuce wraps, or low carb tacos, or whatever.
HAPPY MONDAY! Here’s your answer to a Monday: highly flavorful, super tender beef, wrapped in veggies because health, but steak because sometimes we need steak on a Monday.
I’ve talked a ton here about how Jay and I love Korean BBQ, we even went out just the two of us on Christmas Day this year for Korean BBQ in San Diego while Beck napped. It was a fun and strange date, and we had a great time. The combo of sweet+spice+salt+tang all in one marinade is just more than I can manage, and I’ve been playing around with a few variations recently that we’ve used over beef. This particular version is a super thinly sliced ribeye marinated in a Korean-style sauce that we make in the blender so it takes zero time. Then the beef is seared in a HOT skillet (or on a grill!) for just a minute or two, then we load it up into lettuce boats with some extra veggies and avocado for creaminess.
The result was just PERFECT. I made this for lunch on Saturday and we both loved it so much. I’ve also used the beef over a salad, but I think it would be great over rice with stir fried veggies or in regular tacos because OBVIOUSLY. Some of my favorite taco places have a Korean-style taco, and I get it every single time without fail.
There is really nothing to these – they come together so quickly and are super delicious. They AREN’T strictly low carb because there is soy sauce in the recipe (I subbed liquid aminos for Jay) and a little bit of sugar, which honestly the dish needs. But, there isn’t a ton of sugar and this definitely fits a low carb diet, and in general meals served in and under veggies are a good idea, even if there is a little bit of sugar involved.