We're sharing a super tasty low carb, high protein meal that is light and fun to eat and isn't a salad! These delicious lettuce wraps feature flavor from Tamari sauce. This Japanese sauce is similar to soy sauce, but it's made of only soybeans and does not contain wheat like most soy sauces. Tamari sauce is a great option for those who are gluten-free. This recipe also features gochujang, Korean chili paste, which is a fermented pepper paste, but packed with sweetness, spiciness, and umami. Once you try it, you'll want to add it to other recipes too!

Each ingredient in this recipe provides more than one function. For example, sesame seeds provide a crunch along with healthy fats, B vitamins, minerals, fiber, and antioxidants! Regularly eating healthy seeds like sesame seeds helps with blood sugar control, lowers cholesterol, and can even reduce inflammation. Your body and your taste buds (and family if you choose to share ;) ) will enjoy this meal. To get the most flavor, try marinating your meat in the sauce overnight or for at least 1 hour prior to cooking. This recipe makes 8 servings so you can refrigerate the meat filling once fully cooked as a great meal prep on the weekend for quick weeknight meals.

Take a picture of your lettuce wraps and share it with the Target100 community by tagging us on social media @target100program when you make it so we can see it too!

Looking for more high protein, lower carb meal inspiration? Check out these pulled pork stuffed peppers or this salmon and peach salad recipe.

Bulgogi Beef Lettuce Wraps Recipe

Serves 8
Prep Time 10 min (marinate 1 hour prior or overnight)

Cook Time 10 min

Ingredients

2 lbs. (900g) flank steak​

½ cup (120ml) tamari​

5 tbsp. coconut sugar​

6 green onions, sliced​

4 tbsp. minced garlic​

4 tbsp. sesame seeds​

4 tbsp. toasted sesame oil​

1 tsp. black pepper​

1 head green leafy lettuce​

2 cups (320g) cooked jasmine rice​

1 cucumber, cut into matchsticks​

1 carrot, cut into matchsticks​

1 red onion, thinly sliced​

4 tbsp. gochujang (Korean chili paste)

Directions

Slice the steak into thin strips. You can slightly freeze it first to make it easier to cut.​

In a small mixing bowl, add the tamari, coconut sugar, green onions, minced garlic, sesame seeds, toasted sesame oil and black pepper. Mix well to combine.​

Place the sliced beef in a container and pour over the marinade, mix to combine and cover with a lid. Place into the refrigerator for at least 1 hour, but ideally overnight to intensify the flavor.​

When ready to cook, heat a large skillet over a medium/high heat and cook the beef, along with the marinade, for 6-7 minutes, until cooked through.​

To assemble the wraps, lay out a leaf of lettuce, top with the cooked rice, beef, cucumber, carrot, and red onion. Drizzle over the gochujang chili sauce and serve.

This recipe has 26 grams of carbohydrates and 28 grams of protein per serving.