Asian Steak Wraps Recipes

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ASIAN STEAK WRAPS



Asian Steak Wraps image

The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix. Trisha Kruse-Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup lime juice
3 tablespoons honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced fresh cilantro
1 pound beef top sirloin steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved and thinly sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
4 flour tortillas (8 inches), warmed
2 ounces reduced-fat cream cheese
2 teaspoons sesame seeds, toasted

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.

Nutrition Facts : Calories 402 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 575mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

ASIAN STEAK WRAPS



Asian Steak Wraps image

Another recipe found in TOH that I am posting for ZWT 6. Description states: The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix.

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup lime juice
3 tablespoons honey
1 tablespoon reduced sodium soy sauce
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1 1/2 teaspoons minced fresh cilantro
1 lb boneless beef top sirloin steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved and thinly sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
4 flour tortillas, warmed (8 inches)
2 ounces reduced-fat cream cheese
2 teaspoons sesame seeds, toasted

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.

Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 4, Cholesterol 75.7, Sodium 604.9, Carbohydrate 38.7, Fiber 3.3, Sugar 18.6, Protein 30.3

THAI STEAK WRAP



Thai Steak Wrap image

Provided by Food Network

Time 36m

Yield 6 to 8 servings

Number Of Ingredients 20

1/2 teaspoon cumin
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon allspice
2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger
1 tablespoon finely chopped parsley
1 1/4 pound flank steak
1 tablespoon light sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1 jalapeno, grated
3 scallions, thinly sliced
8 cups Napa cabbage, thinly sliced
1 carrot, shredded
1 cup cilantro, roughly chopped
6 to 8 pita wraps, warmed
1/2 teaspoon fresh ground black pepper
2 teaspoons coarse salt
1 tablespoon paprika

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



Asian Steak image

My kids call this steak "skinny meat." It's one of their favorite meals and I'm happy to make it often.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 3/4 inch thick)

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°).

Nutrition Facts :

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