75% VEGGIES | 25% PROTEIN GF BULGOGI LETTUCE WRAPS

(MAKES 2 SERVINGS)

TOTAL TIME: 20 MIN. + 30 MIN. MARINATING TIME PREP TIME: 17 MIN. COOKING TIME: 3 MIN.

FOR BEEF: 1. To make marinade for beef, add pear, onion, soy sauce, gochujang (if ½ medium pear, grated desired), sesame oil, garlic, and ginger to a resealable bag; shake to ¼ medium onion, thinly sliced combine. Add steak; seal bag and massage meat to coat all surfaces. Marinate for at least 30 minutes at room temperature. 3 Tbsp. reduced-sodium tamari soy sauce 2. While steak marinates, make cucumbers. Add vinegar, water, stevia, 1 Tbsp. gochujang (optional; see note in tips) garlic powder, and salt to a medium mixing bowl; whisk to combine. Add 1 tsp. sesame oil cucumbers; marinate for 10 minutes at room temperature; drain. 1 clove garlic, finely chopped 3. Heat a large skillet over medium-high heat; when hot, lightly coat with 1 tsp. finelygrated ginger spray. 12 oz. raw sirloin steak (or London broil), 4. Remove steak from marinade; discard marinade. Add steak to pan in a thinly sliced single layer, working in batches if necessary; cook for 1 to 2 minutes. Flip; cook an additional 1 to 2 minutes, or until steak is browned. Repeat until all FOR CUCUMBERS: steak is cooked. ¼ cup rice vinegar, unseasoned 5. To assemble lettuce wraps, arrange 4 lettuce leaves each on two serving ¼ cup water plates; spoon approx. ¼ cup Kaitlin’s Garlicky Carrots and Cauliflower Rice 1 to 2 packets powdered stevia into each leaf. Top evenly with steak and cucumbers. Garnish with mint, ½ tsp. garlic powder cilantro, and chile (if desired); serve immediately. ¼ tsp. sea salt (or Himalayan salt) 2 Persian cucumbers, thinly sliced

FOR LETTUCE WRAPS: Nonstick cooking spray 8 leaves butter lettuce (or romaine) • Placing the steak in the freezer for 1 to 2 hours before slicing will make it easier to thinly slice. Cut across the grain for the most tender result. 2 cups Kaitlin’s Garlicky Carrots and Cauliflower Rice (see separate • Feel free to add other vegetables, like carrots, daikon radish, or Fresno chiles to the quick pickle. recipe for Kaitlin’s Garlicky Carrots and Cauliflower Rice) • Accessorize with kimchi, sesame seeds, or sliced green onions, if desired. ¼ cup fresh mint leaves • Gochujang is a distinctive, sweet and spicy Korean chili sauce that can be found in many supermarkets and online. If you don’t have it, you can ¼ cup fresh cilantro leaves substitute 1½ tsp. barbecue sauce and 1½ tsp. Sriracha sauce. 1 medium Fresno chile, thinly sliced (optional)

Recipes containing the icon are designed to be high in fiber. These recipes contain at least 20% of the daily value for fiber.

Recipes containing the GF icon are designed to be Gluten-Free and contain no gluten. If you are following a gluten-free diet, remember to check all labels to confirm your ingredients are 100% gluten-free, since foods are often processed at facilities that also process wheat and other grains. share your Recipes containing the icon indicate the recipes are not made with dairy ingredients. creations Recipes containing the icon are designed to be high in protein. These recipes contain at least 20% of the daily value for protein. #2B Mindset

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