Moderate Carb Korean BBQ Beef Wraps with Pickled Veggies and Low-Carb Kimchi Mayo

Ingredients

• 1 lb beef sirloin (454g), thinly sliced
• 1/4 cup low-carb soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon stevia or erythritol sweetener
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 cups lettuce leaves
• 1/2 cup kimchi
• 2 tablespoons mayo
• 1/4 cup pickled veggies (carrots, radishes)

Instructions

1. Whisk soy sauce, sesame oil, rice vinegar, sweetener, garlic, and ginger in a bowl. Add the thinly sliced beef and marinate for 10–15 minutes while you prepare the lettuce leaves and toppings.
2. Mix chopped kimchi with mayo to make the kimchi mayo. Keep chilled until serving.
3. Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and cook 2–3 minutes per side, until browned and cooked through. Work in batches if needed.
4. Warm the remaining marinade in the pan for 30–60 seconds, then toss the beef to coat.
5. Fill lettuce leaves with beef, pickled vegetables, and a spoonful of kimchi mayo.
6. Serve right away so the lettuce stays crisp.

Nutrition per serving

Calories and macros are approximate per serving. Sugar and added sugar values are approximate. Net carbs = total carbs minus fiber.

Fits this plan because…

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