Steak Wraps With Sesame Orange Slaw Recipes

SWEET & TANGY CITRUS SLAW

Steps:

• Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

HOISIN GLAZED STEAK STRIP TACOS WITH SESAME ORANGE SLAW EASY PREP & PAN INCLUDED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Bake the Steak and Vegetables Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.Separate steak strips and pat dry. Combine steak strips, pepper and onion mix, hoisin sauce, and a pinch of salt and pepper in provided tray.Bake uncovered in hot oven until peppers are softened and steak strips reach a minimum internal temperature of 145 degrees, 15-18 minutes.While steak strips bake, make slaw. 2 Make the Slaw Combine slaw mix and dressing in a mixing bowl. 3 Warm Tortillas and Finish Dish Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Carefully remove tray from oven. Fill tortillas with steak and pepper mixture and top with teriyaki glaze, slaw, wontons, and red pepper flakes (to taste). Bon appétit!

ASIAN SLAW WITH STEAK

Steps:

• For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw., Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing., Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.

STEAK WRAPS WITH SESAME-ORANGE SLAW

Steps:

• Whisk orange juice concentrate, vinegar, vegetable oil, sesame oil, soy sauce and ginger in a small bowl.
• Toss coleslaw mix with green onions, cilantro, sesame seeds and 2/3 of the orange dressing. Mix the remaining dressing with the roast beef.
• Evenly distribute the beef between all the tortillas. Top each one with slaw, roll up, slice in half and serve.

SESAME LIME STEAK WRAPS

Steps:

• Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
• Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
• Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!

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.

STEAK SANDWICH WRAP

Steps:

• In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt. Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and arugula on each lavash piece and roll up. Cut each roll into four pieces.