You’re going to love these braised steak wraps. The beef is marinated in an Asian inspired sauce that really gives such a delicious zing. Its a very fresh and fun lunch, dinner or appetizer option.
I marinated steak cubes in a rice wine vinegar and low sodium soy sauce with some ginger, garlic and a few dashes of cayenne pepper. I like a bit of spice in my life and my food. ( I am a big fan of moderately spicy foods.) I like to buy the beef roast that is already cut for me and ready for stewing or braising. Marinating first begins the meat breaking down causing a more tender product. The braising liquid I used was an inexpensive beef stock.
Again I was at the farmers market (why not, right?) pulling out as many fresh veggies and I could. Its the best time of year for that. Go for it.
I used some large lettuce leaves and added shredded carrot, yellow bell pepper, radish and red onion. I marinated them in some rice wine vinegar that was flavored with garlic.
I did not cook the veggies. You want to eat them raw for this meal. A lot like a salad. Wrap the beef up together with the marinated veggies into the lettuce leaf like a tortilla and chow down. I topped it with some green onion. Really a fresh and flavorful meal that really fills you up. Enjoy!
Marinated Steak And Veggie Wraps
Deliciously subtle marinated beef wrapped with fresh summer veggies into a lettuce leaf for a gluten free lunch.
- 1/2 cup low sodium soy sauce
- 4 dashes hot sauce
- 1 tsp chopped garlic raw
- 1 tsp chopped ginger
- 1/4 cup rice wine vinegar
- 1/4 cup beef stock
- 1 Tablespoon worcestershire sauce
For the vegetables
- 6 each large lettuce leaves large romaine or bibb lettuce
- 4 each large radishes
- 1/2 each large bell pepper julienned
- 1 cup shredded carrot
- 1/2 cup diced red onion
- 1 Qt beef stock
- 1 lb beef roast cut into 1/4 in cubes
- 1/3 cup rice wine vinegar
In a one gallon bag or a large bowl with a lid, add the beef and the marinade ingredients. Marinade for 30 minutes to 2 hours.
Remove the beef from the marinade and discard. In a shallow braising pot, add the beef and the rest of the remaining beef stock. Just about 1 qt. Cook the meat for 30-45 minutes on medium high heat or until the meat is cooked through showing no signs of pink or red and has broken down some.
Remove the meat from the pan and reserve. Taste the meat for any additional seasoning of salt and pepper.
Prepare the vegetables by chopping them up and adding about 1/3 of a cup of rice wine vinegar on them for extra flavor.
Wrap the veggies and beef into a lettuce leaf and eat it like a taco. Enjoy!
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