Thai Steak Wrap
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Cumin1 tbsp
Brown Sugar1 tsp
Cayenne Pepper1 tsp
Allspice1 tbsp
Parsley (finely chopped)570 g
Steak (flank)1.5 tbsps
Rice Wine Vinegar2 tbsps
Light Soy Sauce1 tbsp
Sugar8 cups
Napa Cabbage (thinly sliced)2 tsps
Coarse Salt1 tbsp
PaprikaDirections:
1
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
2
Add flank steak and coat evenly
3
Seal bag and refrigerate for 1 to 12 hours
4
Grill for 8 to 10 minutes
5
Allow meat to rest 10 minutes before slicing
6
In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar
7
Stir until sugar dissolves
8
Add remaining ginger and jalapeno
9
In a wok pan, combine dressing and scallions
10
Cook 1 to 2 minutes
11
Add cabbage and carrot and toss until heated through, about 3 to 4 minutes
12
Remove from heat and add cilantro
13
Combine sliced flank steak and cabbage slaw and serve on warm pita wraps