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Carrot-Ginger Beef Wraps
Description
This month’s Improv Cooking Challenge required the use of both carrots and ginger. Since the February food theme at Carolina HeartStrings is “Food from the Heartland” I decided to do a beef wrap. The use of ginger prompted me to pull together a few other ingredients that have an Asian accent. I chose to serve these in wraps but if you prefer you could serve this over rice.
Ingredients
- 2 Tablespoons Fresh Ginger, Chopped Fine
- 1 cup Julienned Or Shredded Carrots
- 1 whole Red Pepper, Cored, Seeds Removed, Then Chopped
- 4 cloves Garlic, Minced
- ½ teaspoons Salt
- 1 cup Steamed And Chopped Broccoli Florets
- 3 Tablespoons Soy Sauce
- 1 pound Flank Steak, Sliced Thin Against The Grain In 2" Lengths
- 6 whole Wraps (tortillas Or Sandwich Wraps)
Preparation
Heat a large skillet on medium-high and spray it with cooking oil. Add ginger, carrots, red pepper, garlic and salt and saute for 6-8 minutes.
Add broccoli and soy sauce and cook 2-3 more minutes. Add steak and cook to your preferred level of doneness. Drain liquid out of the skillet (reserve for another use if desired). Divide the steak mixture between 6 wraps, spread the filling across the center of each wrap and roll it up. Enjoy!
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