teriyaki steak wraps

Name: Teriyaki Steak Wraps
Prep time: 15 min
Cook time: 5 min
Yield: 3
Cuisine: Asian
Ingredients: 4 cups - shredded coleslaw mix; 3 Tbl. - chopped fesh parsley; 2 Tbl. - rice vinegar; 2 Tbl. - vegetable oil; 2 Tbl. - sesame oil; 3/4 tsp. - ground ginger; 1 1/2 lbs. - lean boneless top round steak, cut into thin small strips across/against the grain; 1/4 cup - teriyaki sauce; 4-6 - flour tortillas, 7-8" round size

(1 RATING)

104 Pinches 1 Photo

Kelly Williams

Forked River, NJ

Updated on Oct 16, 2011

These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven! (Old photo by me)

Rate

prep time 15 Min

cook time 5 Min

method ---

yield 3-6 serving(s)

Ingredients

4 cups - shredded coleslaw mix
3 Tbl. - chopped fesh parsley
2 Tbl. - rice vinegar
2 Tbl. - vegetable oil
2 Tbl. - sesame oil
3/4 tsp. - ground ginger
1 1/2 lbs. - lean boneless top round steak, cut into thin small strips across/against the grain
1/4 cup - teriyaki sauce
4-6 - flour tortillas, 7-8" round size

How To Make teriyaki steak wraps

Step 1

In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight. The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside. In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference. *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully. Place a fourth or less of the meat down center of each tortilla. Top each with a fourth or less of cole slaw mixture. Roll up and enjoy with *more teriyaki sauce for dipping!
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