Ingredients for Asian Steak Wraps
- 2 tablespoons fresh lime juice
- Honey
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh gingerroot
- Fresh Cilantro
- 1 pound boneless beef top sirloin steak, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped sweet red pepper
- 6 (10 inch) flour tortillas
- 6 tablespoons reduced-fat cream cheese
- 1 tablespoon sesame seeds
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How to Make Asian Steak Wraps
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons lime juice, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Pour 1/3 cup of the marinade into a large resealable plastic bag.
- Add 1 pound of thinly sliced steak (sirloin, flank, or ribeye) to the bag.
- Seal the bag, pressing out excess air, and turn to coat the steak evenly.
- Refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Add 1/4 teaspoon salt and 1/4 teaspoon black pepper to the remaining marinade.
- Set aside.
- Remove the steak from the bag; discard the marinade.
- Heat 1 tablespoon of cooking oil in a large nonstick skillet or wok over medium-high heat.
- Add the steak and stir-fry until browned and cooked to your desired doneness (about 3-5 minutes per side for medium-rare).
- Remove the steak from the pan and set aside, keeping warm.
- Add 1 pound of frozen onion and pepper mix to the skillet and stir-fry until crisp-tender (about 5-7 minutes).
- Stir in the reserved marinade and cook for 1 minute, allowing it to thicken slightly.
- Return the steak to the pan and heat through.
- Warm your tortillas according to package directions.
- Spread 1-2 tablespoons of cream cheese on each tortilla.
- Top with the beef and vegetable mixture.
- Sprinkle with sesame seeds to taste.
- Roll up tightly and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
74g
Fat
20g
Carbs
12g
