Thai Beef Cabbage Wraps
July 23, 2017
"This recipe is really quick to put together, making it great for a weeknight! Serve with fresh lime wedges and fresh cilantro."
- Serving Size: 1 (311.8 g)
- Calories 385
- Total Fat - 17.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 78.2 mg
- Sodium - 1080.5 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 5.3 g
- Sugars - 6.1 g
- Protein - 27.9 g
- Calcium - 82.7 mg
- Iron - 2.8 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.2 mg
Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat.
Sprinkle the steak with 1/4 teaspoon salt and pepper. Place the steak in the skillet. Cook 4 minutes on each side or until it reaches your desired degree of doneness.
Remove from the pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.
Add the remaining 1 1/2 teaspoons oil and onion to the skillet; cook 2 minutes, stirring constantly. Sprinkle with the remaining 1/4 teaspoon salt.
Heat the rice according to the package directions.
Combine rice and 2 tablespoons chili sauce in a bowl; toss to combine.
Divide the rice evenly among the cabbage leaves. Top evenly with the steak and onions.
Combine the remaining 2 tablespoons sauce and wter in a small bowl, stirring with a whisk; drizzle evenly over the wraps.
Tips & Variations
No special items needed.