THAI STEAK WRAP
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
Nutrition Facts : Calories 400 calorie, Fat 14.2 grams, SaturatedFat 4.7 grams, Carbohydrate 42.6 grams, Fiber 2.4 grams, Protein 27.3 grams
THAI STEAK WRAP
Make and share this Thai Steak Wrap recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6-8
Number Of Ingredients 21
Steps:
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
ASIAN-STYLE GROUND BEEF CABBAGE WRAPS
All the flavors you love in "crack slaw" are here in a tidy cabbage wrap! Using ground beef, some Asian flavors, and toppings, create a tasty lunch that each person can customize. Don't want any heat? Leave out the Sriracha. Want more heat? Add some crushed red pepper. Can't stand cilantro? Use fresh parsley, instead. Make these the way you like them. Serve with additional coconut aminos or soy sauce, if desired.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Cook ground beef in the hot skillet, breaking up any large clumps, until browned and crumbly, about 5 minutes. Add mushrooms and onion and cook until vegetables soften, about 4 minutes.
- Add coconut aminos, Sriracha, ginger, garlic, and vinegar. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat and stir in sesame oil. Season with salt and pepper.
- Evenly divide mixture among 8 cabbage leaves; sprinkle carrots and onions on top. Sprinkle green onions, cilantro, sesame seeds, and red pepper flakes on top. Roll each cabbage leaf over and around filling to form a packet.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 11.1 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 449.6 mg, Sugar 3.8 g
SPICY GROUND BEEF CABBAGE WRAPS WITH PEANUT SAUCE
We're always looking for quick and easy but tasty meals, and this is one of them. It has layers of interesting flavor, a little pop of spiciness, and a bit of an Asian twist. This will make 12 appetizers or 6 main servings.
Provided by lutzflcat
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.8 g, Cholesterol 24.8 mg, Fat 11 g, Fiber 3.2 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 218.1 mg, Sugar 2.6 g
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- Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and pepper. Place steak in pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.
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