Spicy Thai Beef Wrap

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
315
protein 
19 g
sodium 
710 mg
carbohydrates 
34 g
fat 
12 g
fiber  
4 g
cholesterol 
26 mg
Servings 
5
Ingredients 

14-oz beef flank steak
1 cup Mongolian BBQ Sauce

Dressing
¼ cup fresh lime juice
1 Tbsp water
½ tsp low-sodium tamari sauce
2 tsp minced jalapeno peppers
3 Tbsp chopped fresh cilantro
2 Tbsp fresh minced ginger root
1 Tbsp fish sauce
½ tsp minced garlic cloves
1 tsp sesame oil
⅛ tsp dried red chili flakes
1 tsp rice vinegar

2½ cups julienne vegetables of choice
5 whole-wheat tortillas, about 10-in diameter

"Julienne" is a method of slicing food into thin, matchstick-like strips. This can be done with a knife or a traditional chef's tool called a mandoline.
Instructions 
  1. Place flank steak in a 9 by 11-inch glass baking dish. Pour Mongolian BBQ sauce over beef. Cover and let marinate for at least 2 hours or overnight in the refrigerator, turning beef occasionally.
  2. In a small bowl, whisk all ingredients for dressing together and set aside.
  3. Preheat grill or broiler.
  4. Grill or broil flank steak to desired doneness. Toss vegetables with dressing. 
  5. Place tortilla on a flat surface. Place ¼ cup of cooked and sliced steak and ½ cup of vegetables on a tortilla. Roll burrito style.

 

"Julienne" is a method of slicing food into thin, matchstick-like strips. This can be done with a knife or a traditional chef's tool called a mandoline.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.