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INGREDIENTS
| ¼ cup |
|
50 mL |
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EACH soy sauce and rice vinegar |
| 1 tbsp |
|
15 mL |
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sesame oil |
| 2 tbsp |
|
30 mL |
|
EACH chopped fresh gingerroot and garlic (or ¼ cup/50 mL bottled hot garlic, ginger and chili mixture) |
| 2 tbsp |
|
30 mL |
|
sugar |
| ¾ lb |
|
350 g |
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Beef Stir-fry Strips (or Inside Round or Sirloin Tip Marinating Steak, cut into thin strips across the grain) |
| 2 cups |
|
500 mL |
|
cooked sticky rice (e.g. Thai fragrant) |
| 1-2 tsp |
|
5-10 mL |
|
canola oil |
| 4 |
|
4 |
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8-inch (20-cm) spinach or other flavoured tortillas/wraps |
| 1 cup |
|
250 mL |
|
bagged cabbage and carrot cole slaw |
| 2 tbsp |
|
30 mL |
|
EACH chopped pickled ginger (optional) and sesame seeds, toasted |
|
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Salt and pepper to taste |
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
MARINATING TIME: 30 - 60 minutes
DIRECTIONS
Combine soy sauce, rice vinegar, sesame oil, ginger, garlic and sugar in resealable freezer bag. Add beef to bag and refrigerate for 30-60 minutes. Remove beef from bag and reserve marinade.
Heat oil in non-stick skillet or wok, add beef and stir-fry for 1-2 minutes until browned outside, but still pink inside. Remove from skillet and set aside. Pour reserved marinade into skillet and bring to full boil for about 5 minutes, until thickened. Remove from heat and reserve sauce.
To assemble each wrap, spread cooked rice over half of tortilla and top with some cole slaw, pickled ginger and cooked beef. Sprinkle with some sesame seeds and season with salt and pepper. Drizzle with some of the boiled marinade (or reserve it to use as a sauce on the side). Tightly roll up each wrap and cut in half on an angle. Serve with stir-fried vegetables or a fresh green salad tossed with rice vinegar dressing.
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NUMBER OF SERVINGS: 4 SERVINGS
TIP
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Wraps can be sliced into mini pinwheel sandwiches to be used as hors d’oeuvres.
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