Marinated Steak And Veggie Wraps
You’re going to love these braised steak wraps. The beef is marinated in an Asian inspired sauce before its braised that really gives the meat such a delicious zing. This recipe is a very fresh and fun lunch, dinner or appetizer option that is low carb and gluten free.
I marinated steak cubes (skirt steak, flank, chuck or round steak work well) in flavored rice wine vinegar and low sodium soy sauce with some ginger, garlic and a few dashes of cayenne pepper. The cayenne is optional but a few dashes won’t over power the recipe. Marinating the meat first helps break down the protein fibers causing a more tender product along with infusing some great additional flavor. The braising liquid I used was an inexpensive beef stock. 
For the wraps, I used some large lettuce leaves and added shredded carrot, yellow bell pepper, radish and red onion. Be sure to season your veggies with a little salt, pepper and even some lemon zest.
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 too. Fresh cilantro would be a great option. Chicken or turkey could be substituted for the beef if you prefer. Additionally, for a vegan option, tofu, seitan or field roast would here too. This is a great weeknight dinner option because it is fast to prepare and everyone can add the veggie toppings they like ala cart style. Enjoy!
Marinated Steak And Veggie Wraps
Deliciously subtle marinated beef wrapped with freshveggies into a lettuce leaf for a gluten free lunch.
Ingredients
The Marinade
- 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 tsp kosher salt
- 1 tsp black pepper
Instructions
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In a one gallon bag or a large bowl with a lid, add the beef and the marinade ingredients. Marinade for minimum of 15 minutes to 24 hours.
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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 approx. 15 minutes on medium high heat or until the meat is cooked through showing no signs of pink or red and has broken down some. The meat temperature should reach 155 degrees F. for beef and 165 degrees F. for most poultry for fully cooked meat.
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Remove the meat from the pan and reserve. Taste the meat for any additional seasoning of salt and pepper.
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Prepare the vegetables by chopping them up and sprinkling with 1 tsp. kosher salt and 1 tsp. black pepper. You can also sprinkle a few drops of the garlic wine vinegar for added extra flavor. The extra vinegar is an optional step.
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Wrap beef into a lettuce leaf, top with the veggies and eat it like a taco. Enjoy!
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