Print Email a Colleague

Photograph intended for reference only and may not be reproduced.

Asian Beef Wrap

Ingredients

1.5 lb	800 g	Bottom Round Flat cut into thin strips across the grain
7 tbsp	100 mL	vegetable oil
3.5 oz	100 g	julienned carrots – blanched
6	6	spinach wraps (12)
4 1/2 c	1 L	cooked sticky rice (Asian rice)
3/4 oz	20 g	pickled ginger – chopped (optional)
1/2 oz	20 g	toasted sesame seeds
		salt and white pepper, to taste
		Teriyaki dipping sauce (eg. E.D. Smith Saucemakers)
Marinade:
1/2 cup	125 mL	soya sauce
1/4 cup	50 mL	sesame oil
1/2 cup	125 mL	vegetable oil
3/4 oz	20 g	fresh ginger – chopped
3/4 oz	20 g	fresh garlic – chopped
3/4 oz	20 g	white sugar

Instructions

1. Mix all marinade ingredients. Combine with beef and marinate, refrigerated a minimum of one hour.
2. Heat skillet or wok, add oil then add beef.
3. Sauté until medium rare. Remove beef from skillet and set aside to cool.
4. Sauté carrots, removing from skillet when still firm.
5. Place wrap on counter. Spread rice to cover half of wrap. (150 mL of rice should be enough).
6. Spread julienned carrots and ginger evenly on the rice.
7. Place beef on top of rice and sprinkle with sesame seeds, salt and white pepper.
8. Serve with teriyaki sauce on the side.

Serving Suggestions

Offer a fresh green salad with a rice vinegar dressing or serve with fresh stir-fried vegetables on the side. Wraps can also be sliced into mini sandwiches and used as an hors d'oeuvre.

Servings: 6