Wednesday, February 23, 2011

Asian Flank Steak Roll-Ups

Just thought I'd post a recipe I tried last night.  Hubby and I liked it a lot but my girls weren't as thrilled.  If you have little kids, you may want to have a backup handy.  Of course, I can't just follow a recipe so I did change some stuff.  I used sirlion instead of flank steak, juice from 2 fresh oranges instead of orange juice concentrate and lemon juice instead of lime juice because that's what I had laying around my house.  Banded folks - I did eat this with the tortilla and could only eat about 1/4 of it.  My hubby had it without the tortilla and said it was still really good.  The picture below is from my cookbook - but mine did look awfully close.  Without further ado...

12 oz beef flank steak
3 tbsp frozen orange juice concentrate, thawed
3 tbsp water
2 tbsp lime juice
1 tsp ginger
1/2 tsp oregano
1/8 tsp salt
1/8 tsp cayenne pepper
1 clove garlic, minced
4 tortillas
1 red or yellow pepper, cut into strips
1 small onion, sliced and separated into rings
1/4 c hoisin or plum sauce (I used plum - very yummy)
1 c shredded napa cabbage
  1. Score meat on both sides.  Place meat in a plastic bag set in shallow dish.  For marinade, in small bowl, combine orange juice concentrate, water, lime juice, ginger, oregano, salt, cayenne pepper and garlic.  Pour over meat; seal bag.  Marinate in refrigerator for at least 30 minutes or up to 4 hours, turning bag occasionally.
  2. Preheat boiler.  Drain meat, reserving marinade.  Place meat on the unheated rack of broiler pan.  Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness, turning once.  Thinly slice meat diagonally across the grain.
  3. Wrap tortillas in foil.  Place beside the broiler pan for last 8 minutes of broiling meat.  Meanwhile, pour reserved marinade into medium saucepan.  Stir in sweet pepper and onion.  Bring to boiling; reduce heat.  Simmer, covered for 5 to 8 minutes until vegetables are tender.  To serve, spread each tortilla with some of the hoisin/plum sauce.  Top with napa cabbage and beef.  Using a slotted spoon, spoon pepper mixture over beef and roll up.
Makes 4 servings

Nutrition Info Per Serving:
411 cal, 11 g total fat, 34 mg cholesterol, 673 mg sodium,
50 g carb, 5 g fiber, 26 g protein


Shannon said...

that looks so yummy! I will have to give it a try.

nikki said...

This looks sooooooooooooooo yummy!!!! :) Thanks so much for sharing!

Ronnie said...

Yummy, that looks amazing. :)

Annie said...

I wish I could eat it- bread and steak are tough (no pun intended!) for me.

Looks yummy!