Spicy Chopped Beef Wraps Recipes

SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
• Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
• Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

SPICY BEEF WRAP

Steps:

• Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.

SPICY CHOPPED BEEF WRAPS

Steps:

• Flour tortillas should be room temperature. In a 10 inch non-stick skillet over medium heat, add ground beef and chop into small pieces. Add green peppers, red peppers, sweet onions, chili powder,and salt. Cook mixture until ground beef is done. Add tomato sauce and cook for 5 minutes. Remove for heat and add finely shredded cheese. Take one tortillas and add beef mixture toward one end of the tortillas, and roll. Serve with sour cream. Salsa optional.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

CHINESE SPICY BEEF LETTUCE WRAPS

Steps:

• Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
• Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
• Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
• Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
• Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !

INDIAN-SPICED BEEFY LETTUCE WRAPS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in chutney, soy sauce and garam masala; heat through. Add salad mix (reserve packets); cook and stir until slightly wilted, about 5 minutes., Combine coconut milk and reserved dressing packet until smooth. Spoon beef mixture into lettuce leaves; sprinkle with contents from reserved toppings packet. Drizzle with coconut milk mixture and top with mango.