Hoisin Jalapeno Beef Wraps With Ginger Slaw
From cuzpat 13 years ago
- 20 mins to make
- Serves 1
No doubt about it, just gonna have to mqake this one very soon!
Ingredients
- 3/4 lb boneless top sirloin, cut into 1/2 to 3/4-inch pieces shopping list
- 1 small clove garlic, finely chopped shopping list
- 2 tablespoons toasted sesame oil, divided shopping list
- 2 tablespoons hoisin sauce shopping list
- 1 tablespoon jalapeño jelly shopping list
- 1 teaspoon soy sauce shopping list
- 4 scallions, sliced shopping list
- 6 8-inch flour tortillas shopping list
- For the ginger slaw ~ shopping list
- 2 cups finely shredded cabbage shopping list
- 1 medium carrot, peeled and shredded shopping list
- 1 small clove garlic, finely chopped shopping list
- 2 teaspoons fresh ginger, grated shopping list
- 1 tablespoon vegetable oil shopping list
- 1 teaspoon toasted sesame oil shopping list
- 2 teaspoons seasoned rice wine vinegar shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- Tightly wrap the flour tortillas in foil and place in a low oven (160°F) to warm through.
- Place the cubes of beef in a large bowl, add the garlic and 1 tablespoon of the sesame oil. Toss to coat and set aside at room temperature for 10 minutes.
- In a small bowl, whisk together the hoisin sauce, jalapeño jelly and soy sauce until smooth. Set aside.
- Combine the cabbage and carrot in a bowl. In a separate bowl, combine the garlic, ginger, vegetable oil, sesame oil and rice wine vinegar. Add to the cabbage and carrots and mix thoroughly. Season to taste with salt and pepper.
- Heat a wok or large skillet over high heat and add the remaining tablespoon of sesame oil. Add the beef and stir-fry for about 1-1/2 minutes, just until the beef is beginning to brown on the outside. Add the hoisin-jalapeño jelly mixture and continue cooking for 1 additional minute. Stir in the sliced scallions and remove from the heat.
- Spread the tortillas out on a flat surface. Place a portion of the ginger slaw in a line down the center of each. Top with a portion of beef and roll from one side to form a wrap. Serve immediately.
- Makes 4 to 6 servings
- Recipe Notes ~
- If you want to save time, buy pre-shredded coleslaw mix at the supermarket
People Who Like This Dish 4
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