Korean Steak In Lettuce Cups (Low Carb) - cooking recipe

Ingredients

3 tablespoons soy sauce
1 tablespoon Splenda granular
2 teaspoons sesame oil
1 teaspoon fresh ginger, minced
1/4 teaspoon ground red pepper
1 garlic clove, minced
1 lb top round steak, cut into cubes
4 celery ribs, sliced thin
1 1/2 cups shredded carrots
1/3 cup water
3 green onions, sliced
1 tablespoon sesame seeds
1 head boston lettuce, separated into leaves

Preparation

In medium bowl, stir soy sauce, Splenda, oil, ginger, pepper and garlic until blended. Stir in beef and marinate for 15 minutes.
In a non-stick skillet, heat celery, carrots and water to boiling. Cook 2-3 minutes or until veges are crisp-tender, stirring occasionally.
Add beef and marinade, cook 2-3 minutes, or until meat just loses its pink color, stirring constantly.
Stir in green onions and sesame seeds and cook for 1 minute.
Remove from heat and serve wrapped in lettuce leaves.