RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2072
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| Recipe Name: |
Thai Steak Wrap |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Thai |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, cayenne
5 Teaspoons ginger root grated, divided
1 Tablespoon parsley, flat-leaf finely chopped
1.5 Tablespoons vinegar, rice wine
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Directions:
In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro.
Combine sliced flank steak and cabbage slaw and serve on warm pita wraps. |
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| Nutrition per Serving: |
| Calories: |
408 |
Total Carbs: |
48.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
33.3 |
Fat: |
10.0 |
Protein: |
27.20 |
| Fiber: |
7.78 |
Sodium: |
380.78 |
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