1 1/2 lbs. sliced rib-eye
5 tbsp. soy sauce
4 packets low carb sweetener
3 cloves garlic minced
1/2 tsp. salt
1/2 tsp. black pepper
1 cup sliced onion
1 kiwi - peeled and mashed with hand
2 tbsp. sesame oil
Head of green leaf lettuce - rinsed and left as leaves(about 12 leaves)
4 cups bean sprouts (approx. 12 oz.)
2 tsp. hot chili sauce
1 tbsp. sesame seed to garnish
3 tbsp. fine sliced scallion

Slice raw onion and peel kiwi. Set aside. Add soy sauce, salt, black pepper, low carb sweetener and garlic to bowl. Add kiwi to bowl and mash. Add sliced onion and rib-eye meat. Mix with hands making sure to coat all meat with marinade. Let marinade in refrigerator for 1 hour. Remove meat from refrigerator and preheat cast iron pan or large nonstick sauté pan over medium high heat. Sear meat in five or six slices at a time for about 30 seconds on each side, making sure not to overcook. Garnish meat with a tablespoon sesame seed and thin sliced scallion. Wrap in slices of green leaf lettuce leaves with bean sprouts and a dash of hot chili sauce.

Yields 6 servings (2 stuffed lettuce leaves) - approximately 6 net carbs per serving