Best Asian Steak Wraps Recipes

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.

ASIAN STEAK WRAPS

Steps:

• In a small bowl, combine the first six 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 coated with cooking spray, 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 ASIAN STEAK LETTUCE WRAPS

Steps:

• In a shallow baking dish, whisk together oil and black sauce. Salt and pepper steaks then place in baking dish, turning to coat in sauce. Allow steaks to sit at room temperature, turning occasionally. Combine fish sauce, lime juice, chili sauce, brown sugar and cilantro, set aside. Wash and separate lettuce leave, arrange on a platter. Grill steaks until medium rare, three minutes per side over an extremely hot grill. Allow steaks to rest, then slice thinly against the grain. Serve atop lettuce leaves, with reserved sauce on the side for dipping. Wrap meat and a spoonful of sauce in a lettuce leaf.

ASIAN STEAK LETTUCE WRAPS

Steps:

• To prepare the marinade for the steak, combine 2 TB minced ginger, 2 cloves garlic, minced, 3 chopped scallions, the juice and zest of 2 limes, ⅓ cup soy sauce, 1 tsp each of mustard and honey and 2 tsp chile paste in a small bowl.
• Slowly pour 3 TB sesame oil into the bowl while whisking to create an emulsion.
• Place the skirt steak in a gallon-size plastic bag and pour the marinade over it.
• Refrigerate.
• To make the dressing for the noodles, whisk together the juice of 2 limes, 1 tsp chile paste, 1 tsp honey, 3 TB soy sauce, 2 TB of fish sauce and 1 TB sesame oil.
• Cook the rice noodles according to the package directions, drain and then toss with the dressing.
• Peel the carrots and chop them into matchstick-sized pieces (also known as a julienne), slice the cucumbers length-wise into thin slices and chop the remaining scallions.
• To cook the skirt steak, heat a heavy skillet over high heat, or prepare your grill.
• Cook the steak on medium-high heat for four minutes per side for medium-rare.
• Allow to rest for 10 minutes.
• To slice the steak, first cut with the grain into two or three pieces, depending on the length of the steak.
• Then carve the steak against the grain into thin slices.
• To assemble lettuce wraps, take a leaf of lettuce and line with two slices of cucumber. Top the cucumber with two or three pieces of steak and a small serving of noodles.
• Garnish with carrot and scallions and enjoy!

ASIAN STEAK WRAPS RECIPE

Steps:

• In a small bowl, combine the first six 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 coated with cooking spray, 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.
• Yield: 4 servings.
• Originally published as Asian Steak Wraps in Healthy Cooking
• June/July 2008, p21
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