Thaisteakwrap Recipes

MY THAI CHICKEN WRAPS

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

THAI BEEF WRAPS

Steps:

• PREPARE DRESSING:
• Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
• Reduce until dressing thickens slightly, about 20 minutes.
• FOR THE WRAPS:.
• Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
• THE "INSIDES" OF WRAPS:.
• Prepare remaining ingredients and arrange on a large platter.
• TO SERVE:.
• Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
• Drizzle with some dressing before eating.

THAI STEAK WRAP

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.

THAI STEAK WRAP

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.

ASIAN STEAK WRAPS

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 1 hour. Add salt and pepper to remaining marinade; cover and refrigerate. , Drain beef and discard marinade. In a large nonstick skillet or wok, lightly oiled, stir-fry beef until no longer pink; remove and keep warm. In the same pan, stir-fry onion and peppers until crisp-tender. Stir in reserved marinade. Return beef to the pan; heat through., Spread tortillas with cream cheese; top with beef mixture and sprinkle with sesame seeds. Roll up.

SPICY THAI-STYLE LETTUCE WRAPS

Steps:

• Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.