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    You are in: Home / Recipes / Thai Steak Wrap Recipe
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    Thai Steak Wrap

    Thai Steak Wrap. Photo by crazycookinmama

    1/1 Photo of Thai Steak Wrap

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sharon123's Note:

    From Cooking Thin, courtesy Kathleen Daelemans.

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    Units: US | Metric


    • 1 tablespoon light sesame oil
    • 1 1/2 tablespoons rice wine vinegar
    • 2 tablespoons light soy sauce
    • 1 tablespoon sugar
    • 1 tablespoon freshly grated ginger
    • 1/2 jalapeno, grated (up to 1 jalapeno)

    Cabbage Slaw


    1. 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. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
    2. 2
      Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
    3. 3
      In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
    4. 4
      Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
    5. 5
      Remove from heat and add cilantro.
    6. 6
      Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.

    Ratings & Reviews:

    • on September 24, 2011


      Freshly made I would give solid 4 stars. However, I thought it was MUCH better left over using COLD cabbage slaw with the hot meat. Next time will make the slaw ahead allow to cool. Added one habenero to slaw mix for some nice heat, used pre packaged slaw mix that had carrots in it. Also used small size flour tortillas as wrap. 5 stars with cold slaw, made it to my 2011 favorites cookbook.

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    • on October 21, 2010


      This makes for a wonderful tasting wrap. Grew some awesome pots of Kung Pao peppers this year and used in place of the jalapeno, only used 1/4 cup of cilantro subbing the rest with parsley (family preference - am thinking in due time they will love it as much as I) Other than that made as posted resulting in delicious wraps - we enjoyed and look forward to making it again - soon. Made this for the Cookathon in memory of Sharon 123's husband.

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    • on March 05, 2009


      This is delicious! I used a large strip loin steak in place of flank and made the steaks in a pan, and to make things easier I used packaged shredded coleslaw mix, I was out of fresh ginger so I had to use 1/2 teaspoon ginger powder, this was thoroughly enjoyed by my son and I am going to give this a try next time using chicken breast in place beef, thanks for sharing Shar!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Thai Steak Wrap

    Serving Size: 1 (1777 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 394.2
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 3.7 g
    Cholesterol 64.2 mg
    Sodium 1504.2 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 3.8 g
    Sugars 7.5 g
    Protein 28.0 g

    The following items or measurements are not included:

    rice wine vinegar

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