👥8 people
⏲️20m
🕐10m
🍽️main meal
These wraps are light and great for a delicious, easy dinner.
Ingredients
- For The Marinade:
- ¼ cup basil, chopped
- ¼ cup mint, chopped
- ¼ cup cilantro, chopped
- ¼ cup ginger, thinly sliced
- 2 tablespoons garlic, chopped
- ½ cup canola oil
- ½ whole lime, cut into eighths
- kosher salt
- 1 lb Denver Steak
- For The Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 2 tablespoon cornstarch
- ¼ cup water
- 1 ½ teaspoons chili garlic sauce
- ¼ head napa cabbage, diced
- ½ bag carrots, julienne
- ½ cup water chestnuts, drained and sliced
- ½ head broccoli, trimmed
- 1 head iceberg lettuce, quartered, using pieces that resemble a cup or wrap
- For The Garnish:
- ¼ cup toasted almonds
- 2 tablespoons toasted white sesame seeds
- 2 tablespoons toasted black sesame seeds
- ¼ cup sliced green onions
Method
- Mix all ingredients for marinade and marinate steak for 4 hours or preferably overnight.
- For The Sauce: Mix all ingredients except cornstarch in a small bowl until well combined. Place on the stove in a medium saucepan on medium heat. Add the cornstarch as a slurry. Cook for 10 mins on medium low. Remove from heat and adjust the flavors to your liking.
- Preheat the flat top to 400F. With a little oil, cook the steak until seared on all sides. Add the broccoli, carrots and water chestnuts and cook for 2-3 minutes stirring well. Add sauce and cook until sauce has thickened. Serve with lettuce wraps and extra sauce if any. Garnish with almonds, sesame seeds, and green onions.
