Spicy Beef Wrap Recipes
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO
Looking for a hearty dinner using beef and bacon? Then check out this spicy wrap - ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
- Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.
Nutrition Facts : Calories 520, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1790 mg, Sugar 3 g, TransFat 1 g
CHINESE SPICY BEEF LETTUCE WRAPS
From OregonLive.com. I loved the beef lettuce wraps from a restaurant in Montauk, NY called East by Northeast. This was the closest I have found to recreating it with a few minor adjustments from me.
Provided by Valerie in Florida
Categories Meat
Time 30m
Yield 10 wraps, 5 serving(s)
Number Of Ingredients 13
Steps:
- Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
- Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
- Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
- Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
- Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !
SPICY CHIPOTLE LETTUCE WRAPS
I had leftover canned chiles in adobo sauce and thought I would try it in a lettuce wrap recipe. It turned out great and my family loved it! It is pretty spicy, but that's how we like it. We topped our lettuce wraps with sliced olives and chopped tomatoes. This would also be great as a baked potato topper or on a taco salad.
Provided by halfnotes
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
- Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
- Spoon filling into lettuce leaves.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 37.5 g, Cholesterol 52.2 mg, Fat 18.2 g, Fiber 14.5 g, Protein 25.4 g, SaturatedFat 5.9 g, Sodium 1373.4 mg, Sugar 6.1 g
SPICY BEEF WRAP
Provided by Michael Symon : Food Network
Categories main-dish
Time 9h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.
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SPICY BEEF WRAP RECIPE, WHAT'S COOKING AMERICA
From whatscookingamerica.net
Estimated Reading Time 3 mins
- Cut all visible fat from sirloin steak. In a small bowl, combine chili powder, oregano, and cumin. Rub the spice mixture over both sides of the beef and let stand for 15 minutes at room temperature.
- Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer.
- When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/8-inch slices.
SPICY GROUND BEEF LETTUCE WRAPS - HELL’S KITCHEN RECIPES
From hellskitchenrecipes.com
Estimated Reading Time 5 mins
- Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve; this will help it stay crispy. Set aside.
- Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chili. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.
- Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
SPICY BEEF LETTUCE WRAPS WITH THAI LIME DRESSING ...
From blogtasticfood.com
Estimated Reading Time 6 mins
- Mix all of the ingredients together until well combined. Set aside whilst you make the beef lettuce wraps.
- Preheat a pan over high heat for 1-2 minutes. Add half of your oil, then add your minced meat (add in 2 batches if you think the pan will be too overcrowded).
SPICY BEEF LETTUCE WRAPS - A SAUCY KITCHEN
From asaucykitchen.com
4.9/5 (13)Category MainsCuisine ThaiTotal Time 20 mins
- Warm the oil in a large skillet over a medium heat. Add the garlic and ginger and fry for a minute or two until fragrant.
- Add the beef and break apart the large clumps with a wooden spoon. Cook about 5 minutes until fully browned.
- Add the chilli, green onions, coconut aminos (or soy/tamari), honey, vinegar and salt. Cook another 3-4 minutes until the beef starts to darken and crisp. Taste and season with salt and pepper if needed.
- To serve, spoon into into large lettuce cups - double up on the lettuce to prevent spillage. Top with fresh basil and chopped peanuts and enjoy.
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SPICED BEEF TACO WRAPS WITH GUACAMOLE | DR. MARK HYMAN
From drhyman.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- Heat a large (12-inch) stainless steel pan over medium heat and add the olive oil. When the oil is hot, add the chopped onion and cook until soft, 1 to 2 minutes. Add the garlic and cook another 30 seconds, stirring. Add the ground beef, breaking it up with a wooden spatula or spoon. Cook until the meat is no longer pink, about 2 minutes. Add the ancho chili powder, 1 tablespoon of the cumin, the coriander and the chipotle powder (if using). Cook 1 to 2 minutes longer, stirring, to allow the spices to bloom. Season with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper, then remove the meat from the heat and place in a medium bowl. Set aside.
- To make the guacamole, place the avocado in a small bowl. Squeeze in the lime juice, add the remaining 1⁄2 teaspoon of cumin, and mash with a fork until smooth. Add the remaining pinch of salt and pepper.
- Divide the lettuce leaves among 4 plates. Spread the guacamole onto the lettuce leaves. Top with a quarter of the spicy beef, then with the chopped cabbage, tomato, and cilantro. Serve with a wedge or two of lime.
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