Korean Style Lettuce Bowls & Spicy Slaw

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Metabolic Medical Center Korean Style Lettuce Bowls & Spicy Slaw

Serves 4 Cook Time 20 minutes

For the Wraps:
1/2 C low-sodium soy sauce
3 Tbsp Splenda
3 scallions, chopped fine
4 garlic cloves, minced
1 Tbsp toasted sesame oil
1/2 tsp pepper
1 1/2 lb skirt steak, trimmed of all visible fat
1 head Boston or Bibb lettuce

For the Slaw:
1 bag plain, angle hair cut cabbage shreds
2 tsp low-sodium soy sauce
1/4 tsp crushed red pepper
1/4 C green onions, sliced
1 Tbsp chopped parsley
1 tsp toasted sesame seeds


  1. Combine the soy sauce, Splenda, scallions, garlic, oil, and pepper in a large bowl. Measure out and reserve 1/4 C marinade.
  2. Cut the steak crosswise into 3-4 sections and add it to the marinade. Let this sit in the marinade while the grill heats. Grill the steaks to medium-rare (6 minutes per side). Transfer to a cutting board and let them rest for 5 minutes. In the meantime, make the slaw.
  3. Mix all of the ingredients for the slaw in a bowl. To assemble, cut the steaks into very thin strips, place a few them in each lettuce leaf, top with about 1 cup of the slaw and drizzle with the reserved marinade.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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