Asian Beef Wraps

Wraps are all the rage; they’re fast, easy to make and filling. This beef wrap recipe can be enjoyed hot or cold.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 ¼ cup (50 mL) soy sauce
 ¼ cup (50 mL) rice vinegar
 1 tbsp (15 mL) sesame oil
 2 tbsp (30 mL) chopped fresh ginger root
 2 tbsp (30 mL) chopped garlic
 2 tbsp (30 mL) sugar
 ¾ lb (350 g) Beef Stir-fry Strips (or Inside Round or Sirloin Tip Marinating Steak, cut into thin strips across the grain)
 2 cup (500 mL) cooked sticky rice (e.g. Thai fragrant)
 1 tsp (5 mL) canola oil
 4 8-inch (20-cm) flour tortillas
 1 cup (250 mL) bagged cabbage and carrot coleslaw
 2 tbsp (30 mL) chopped pickled ginger (optional)
 2 tbsp (30 mL) sesame seeds, toasted
 Salt and pepper to taste

1

Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and sugar in resealable freezer bag. Add beef to bag and refrigerate for 30 to 60 minutes. Remove beef from bag and reserve marinade.

2

Heat oil in non-stick skillet or wok, add beef and stir-fry for 1 to 2 minutes until browned outside, but still pink inside. Remove from skillet and set aside. Pour reserved marinade into skillet and bring to full boil for 1 to 2 minutes. Remove from heat and set aside.

3

To assemble each wrap, spread cooked rice over tortilla and top with some coleslaw, pickled ginger (if using) and cooked beef. Sprinkle with some sesame seeds and season with salt and pepper. Drizzle with some of the boiled marinade (or reserve it to use as a sauce on the side). Tightly roll up each wrap and cut in half on an angle.

Ingredients

 ¼ cup (50 mL) soy sauce
 ¼ cup (50 mL) rice vinegar
 1 tbsp (15 mL) sesame oil
 2 tbsp (30 mL) chopped fresh ginger root
 2 tbsp (30 mL) chopped garlic
 2 tbsp (30 mL) sugar
 ¾ lb (350 g) Beef Stir-fry Strips (or Inside Round or Sirloin Tip Marinating Steak, cut into thin strips across the grain)
 2 cup (500 mL) cooked sticky rice (e.g. Thai fragrant)
 1 tsp (5 mL) canola oil
 4 8-inch (20-cm) flour tortillas
 1 cup (250 mL) bagged cabbage and carrot coleslaw
 2 tbsp (30 mL) chopped pickled ginger (optional)
 2 tbsp (30 mL) sesame seeds, toasted
 Salt and pepper to taste

Directions

1

Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and sugar in resealable freezer bag. Add beef to bag and refrigerate for 30 to 60 minutes. Remove beef from bag and reserve marinade.

2

Heat oil in non-stick skillet or wok, add beef and stir-fry for 1 to 2 minutes until browned outside, but still pink inside. Remove from skillet and set aside. Pour reserved marinade into skillet and bring to full boil for 1 to 2 minutes. Remove from heat and set aside.

3

To assemble each wrap, spread cooked rice over tortilla and top with some coleslaw, pickled ginger (if using) and cooked beef. Sprinkle with some sesame seeds and season with salt and pepper. Drizzle with some of the boiled marinade (or reserve it to use as a sauce on the side). Tightly roll up each wrap and cut in half on an angle.

Asian Beef Wraps
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