Print Options

Back to Asian Steak Wraps >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Asian Steak Wraps

The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix. Trisha Kruse—Eagle, Idaho

4 ServingsPrep: 20 min. + marinating Cook: 10 min.

Ingredients

1/4 cup lime juice
3 tablespoons honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced fresh cilantro
1 pound beef top sirloin steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved and thinly sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
4 flour tortillas (8 inches), warmed
2 ounces reduced-fat cream cheese
2 teaspoons sesame seeds, toasted

Directions

In a small bowl, combine the first six ingredients. Pour 1/3 cup
marinade into a large resealable plastic bag; add the beef. Seal bag
and turn to coat; refrigerate for 1 hour. Add salt and pepper to
remaining marinade; cover and refrigerate.
Drain beef and discard marinade. In a large nonstick skillet or wok
coated with cooking spray, stir-fry beef until no longer pink;
remove and keep warm. In the same pan, stir-fry onion and peppers
until crisp-tender. Stir in reserved marinade. Return beef to the

2 of 2

Asian Steak Wraps (continued)

Directions (continued)

pan; heat through.
Spread tortillas with cream cheese; top with beef mixture and
sprinkle with sesame seeds. Roll up. Yield: 4 servings.

Nutrition Facts: 1 wrap equals 402 calories, 14 g fat (5 g saturated fat), 74 mg cholesterol, 575 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.