Korean Steak In Lettuce Cups (Low Carb)

• 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

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

soy sauce, splenda, sesame oil, fresh ginger, ground red pepper, garlic, celery, carrots, water, green onions, sesame seeds, boston lettuce

Taken from www.food.com/recipe/korean-steak-in-lettuce-cups-low-carb-164925 (may not work)