Korean-Style Beef with Noodles
Source of Recipe
WeightWatchers Saving Summer
List of Ingredients
1/3 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 teaspoon Asian (dark) sesame oil
1/4 teaspoon crushed red pepper
1 (1-pound) flank steak, trimmed
2 ounces dried thin rice noodles
2 romaine lettuce hearts, leaves separated
1 large carrot, shredded
3 scallions, thinly sliced
1 tablespoon sesame seeds, toastedRecipe
To make the marinade, combine the first 6 ingredients in a large zip-close bag; add the steak. Refrigerate 4 hours.
Cook the rice noodles according to the package directions. Drain and rinse under cold running water.
Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
Remove the steak from the marinade; discard the marinade. Place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the side of the steak registers 145 degrees F for medium, 6-8 minutes on each side. Transfer the steak to a cutting board; let stand, loosely covered with foil, about 10 minutes.
Cut the steak across the grain into thin slices. Spoon some rice noodles onto each lettuce leaf, then top with some carrot and a few steak slices. Sprinkle with the scallions and sesame seeds. Fold the sides of the lettuce over to enclose the filling and eat like a taco.
Per serving (about 3 rolls): 310 Cal, 10 g Fat 3 Sat Fat, 0 g Trans Fat, 49 mg Chol, 781 mg Sod, 24 g Carb, 5 g Fib, 30 g Prot, 83 mg Calc.
Points value: 6
Serves 4
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