Korean Beef Lettuce Cups
Makes 2 servings. About 750-900 kcal, 70-85 g protein, 20-35 g carbs, 40-55 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | 93% lean ground beef | |
| 4 large | eggs | |
| 1 large head | butter lettuce or romaine | |
| 1 lb | broccoli florets | |
| 1 | cucumber | |
| 2 tbsp | low-sodium soy sauce | |
| 1 tsp | sesame oil | |
| 3 | minced garlic cloves + 1 tbsp grated ginger | |
| 1 tbsp | rice vinegar + 2 sliced scallions | |
| optional | mild kimchi, 2-4 tbsp |
Process
- Steam or roast broccoli until tender-crisp. Cook eggs to preference (jammy: simmer about 7 minutes, then ice-water bath) and halve.
- Brown beef in a skillet, breaking it up; drain excess fat. Add garlic and ginger, cook 30 seconds.
- Stir in soy sauce, vinegar, and sesame oil, with a splash of water if dry. Taste before adding more soy.
- Separate lettuce into cups. Serve beef in the leaves with sliced cucumber, broccoli, and halved eggs; top with scallions and optional kimchi on the side.
Note: Kimchi adds tang and sodium, not protein — keep it optional and mild.