Fan Fave: Hoisin Beef Steak Wraps

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs Lebanese cucumber
• 1pcs carrot
• 2pcs beef rump steaks
• 6pcs flour tortillas
• 60g hoisin sauce
• 10ml white vinegar
• 3ml sugar
• 15ml vegetable oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Thinly slice the onion. Cut the cucumber into 5cm-long batons. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Drizzle the steaks with 1 tsp vegetable oil and season with salt and pepper.
2. Step 2 — Pickle carrot
   Combine 2 tsp white vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Meanwhile, heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Reduce the heat to low, stir in the hoisin sauce and season with pepper. Cook, stirring, for 2-3 mins until combined. Remove the pan from the heat.
4. Step 4 — Cook steaks
   Heat a medium frypan over high heat until hot (see Cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Serve up
   Slice the steaks. Spread the tortillas (see Make it yours) with the mayonnaise, then top with the steak, pickled carrot and cucumber. Roll up and enjoy!
6. Step 6 — Make it yours
   For an easy hands-on dinner, put the tortillas, mayo, steak, carrot and cucumber in separate bowls on the table and let everyone make their own wraps.

Allergens

Eier, Gluten, Wheat, Sesamsamen, Sojabohnen