July 23, 2017
Dinner, Lunch, Main Dish,
Beef, Steak, Vegetables, Cabbage, Onions, Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Ladies Luncheon, Weeknight Meals, Skillet, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Kosher Meat more
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"This recipe is really quick to put together, making it great for a weeknight! Serve with fresh lime wedges and fresh cilantro."
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.
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