Thai Steak Wrap Recipe

Name: Thai Steak Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon fresh ground black pepper; 2 teaspoons salt; 1 tablespoon paprika; 1/2 teaspoon cumin; 1 tablespoon brown sugar; 1/4 teaspoon cayenne pepper (up to 1/2 tsp); 1 teaspoon allspice; 2 teaspoons grated fresh ginger; 1 tablespoon finely chopped parsley; 1 1/4 lbs flank steaks; Sauce; 1 tablespoon light sesame oil; 1 1/2 tablespoons rice wine vinegar; 2 tablespoons light soy sauce; 1 tablespoon sugar; 1 tablespoon freshly grated ginger; 1/2 jalapeno, grated (up to 1 jalapeno); Cabbage Slaw; 3 scallions, thinly sliced; 8 cups napa cabbage, thinly sliced; 1 carrot, shredded; 1 cup cilantro, coarsely chopped; 6 -8 pita bread, wraps warm

Servings: persons

1/2 teaspoon fresh ground black pepper
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon cumin
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper (up to 1/2 tsp)
1 teaspoon allspice
2 teaspoons grated fresh ginger
1 tablespoon finely chopped parsley
1 1/4 lbs flank steaks
Sauce
1 tablespoon light sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon freshly grated ginger
1/2 jalapeno, grated (up to 1 jalapeno)
Cabbage Slaw
3 scallions, thinly sliced
8 cups napa cabbage, thinly sliced
1 carrot, shredded
1 cup cilantro, coarsely chopped
6 -8 pita bread, wraps warm

1
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.
2
Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
3
In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
4
Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
5
Remove from heat and add cilantro.
6
Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 teaspoon fresh ground black pepper, 2 teaspoons salt, 1 tablespoon paprika, 1/2 teaspoon cumin, and more.

Yes, Thai Steak Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Steak Wrap

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