Asiansteakwraps 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.

ASIAN WRAPS

Steps:

• Spread 1 tablespoon peanut sauce on each wrap.
• Place 1/2 the remaining ingredients on each of the wraps.
• Roll up and enjoy!

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

Steps:

• In a large resealable plastic bag,combine the first six ingredients; add steak. Seal bag and turn to coat. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill steaks, uncovered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°).

ASIAN WRAPS

Steps:

• Spray a large skillet with the non-stick cooking spray.
• Over medium-high heat, saute and stir chicken for 2 minutes.
• Add ginger, garlic, and pepper flakes and saute and stir occasionally for 2 minutes.
• Add teriyaki sauce and stir to combine (if too thick, add 2 tablespoons water).
• Add cole slaw mix and green onions; saute and stir for 4 minutes or until chicken is no longer pink and cabbage is crisp-tender.
• On each tortilla, spread 2 teaspoons of fruit spread.
• Spoon chicken mixture down the center of the tortillas.
• Roll up and enjoy.

VIETNAMESE GRILLED STEAK WRAPS

Steps:

• Cut beef across the grain into thin slices.
• Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
• Add beef; toss to coat.
• Cover and refrigerate at least 30 minutes.
• Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
• Boil 5 minutes without stirring until syrupy.
• Stir in crushed red pepper; set aside.
• Remove beef from marinade; discard marinade.
• Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
• Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
• Grill tortillas until hot.
• Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
• Roll tortillas to enclose filling.
• Garnish with star fruit, bell pepper and orange peel strips.