Bbq Beef Wrap Recipes

BBQ BEEF WRAP

Steps:

• Top tortilla with meat, lettuce and cheese; roll up tightly.
• Cut wrap in half. Wrap in plastic wrap. Place sauce in small resealable plastic bag.
• Serve wrap with sauce for dipping.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

KOREAN GRILLED BEEF LETTUCE WRAPS | MARION'S KITCHEN

Steps:

• Step 1.Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm.
• Step 2.In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes.
• Step 3.Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion.
• Step 4.To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps.
• Notes: - Mirin is a Japanese rice wine.
• - Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it's unavailable.
• - Mirin, perilla leaves and kimchi are available from Asian supermarkets.
• Tips & Tricks: - Putting the beef in the freezer makes it firmer, which means it's easier to slice thinly.
• - If you've got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant.
• - Slices of chicken or pork can be used instead of beef.

BANGJA GUI (KOREAN BBQ BEEF IN A LETTUCE WRAP)

Steps:

• Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 TB sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes.
• Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside.
• Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside.
• Grill the steak for 1 to 3 minutes until done according to taste.
• Take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat.

BBQ GRILLED STEAK WRAPS

Steps:

• Heat greased grill to medium heat.
• Grill steak 1 min. Add vegetables to grill; cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with barbecue sauce for the last 5 min.
• Cut steak and vegetables into thin strips.
• Spoon meat and vegetables onto tortillas; top with cheese. Roll up.

BARBECUE BEEF WRAP

Steps:

• Combine.

GRILLED BEEF WRAPS

Steps:

• Preheat barbecue grill or chargrill on medium-high. Combine the vinegar, oil, garlic, thyme and paprika in a shallow glass or ceramic dish. Rub all over the beef. Stand for 5 mins, turning once, to develop the flavours.
• Drain beef from marinade. Cook on grill for 2 mins each side for medium, or until cooked to your liking. Transfer to a board to rest.
• Meanwhile, heat the wraps on grill for about 1 min each side. Transfer to a clean tea towel and wrap loosely to keep warm while you heat the remaining wraps.
• Thickly slice the beef across the grain. Serve with wraps, lettuce, tomato, onion and tzatziki dip.