Wraps are always simple & easy, so why not give this Asian-inspired one a go! We give you beef strips tossed in sweet chilli sauce, wrapped up in a toasted tortilla with pickled cabbage & carrot, cucumber and chopped peanuts.
Sweet Chilli Beef Salad Wrap
Sweet Chilli Beef Salad Wrap
with peanuts and pickled cabbage & carrot
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Cabbage
- Cucumber
- Free-Range Beef Strips
- Julienne Carrots
- Lime
- Limes
- NOMU Oriental Rub
- Peanuts
- Spring Onion
- Spring Onions
- Sweet Chilli Sauce
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
PICKLE
In a bowl, combine the juice of 2 lime wedges, 5ml of sweetener, the NOMU rub, 10ml of water, and seasoning. Add the sliced cabbage, the julienne carrots, and the sliced spring onion. Toss until coated and set aside.
SWEET BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the heat and toss through the sweet chilli sauce.
TOASTED WRAPS
Return the pan, wiped down, to medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
ASSEMBLE!
Plate up the toasted wraps. Top half of all the wraps with the pickled cabbage & carrot, the cucumber half-moons, and the sweet chilli beef (with all the sauce). Sprinkle over the chopped peanuts and side with any remaining lime wedges. Close up and enjoy, Chef!
Lime - 1
NOMU Oriental Rub - 5ml
Cabbage - 100g
Julienne Carrots - 75g
Spring Onion - 1
Free-range Beef Strips - 150g
Sweet Chilli Sauce - 50ml
Wheat Flour Tortillas - 2
Cucumber - 50g
Peanuts - 10g
PICKLE
In a bowl, combine the juice of 4 lime wedges, 10ml of sweetener, the NOMU rub, 20ml of water, and seasoning. Add the sliced cabbage, the julienne carrots, and the sliced spring onion. Toss until coated and set aside.
SWEET BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the heat and toss through the sweet chilli sauce.
TOASTED WRAPS
Return the pan, wiped down, to medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
ASSEMBLE!
Plate up the toasted wraps. Top half of all the wraps with the pickled cabbage & carrot, the cucumber half-moons, and the sweet chilli beef (with all the sauce). Sprinkle over the chopped peanuts and side with any remaining lime wedges. Close up and enjoy, Chef!
Lime - 1
NOMU Oriental Rub - 10ml
Cabbage - 100g
Julienne Carrots - 150g
Spring Onion - 1
Free-range Beef Strips - 300g
Sweet Chilli Sauce - 100ml
Wheat Flour Tortillas - 4
Cucumber - 100g
Peanuts - 20g
PICKLE
In a bowl, combine the juice of 6 lime wedges, 15ml of sweetener, the NOMU rub, 30ml of water, and seasoning. Add the sliced cabbage, the julienne carrots, and the sliced spring onion. Toss until coated and set aside.
SWEET BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the heat and toss through the sweet chilli sauce.
TOASTED WRAPS
Return the pan, wiped down, to medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
ASSEMBLE!
Plate up the toasted wraps. Top half of all the wraps with the pickled cabbage & carrot, the cucumber half-moons, and the sweet chilli beef (with all the sauce). Sprinkle over the chopped peanuts and side with any remaining lime wedges. Close up and enjoy, Chef!
Limes - 2
NOMU Oriental Rub - 15ml
Cabbage - 200g
Julienne Carrots - 225g
Spring Onions - 2
Free-range Beef Strips - 450g
Sweet Chilli Sauce - 150ml
Wheat Flour Tortillas - 6
Cucumber - 150g
Peanuts - 30g
PICKLE
In a bowl, combine the juice of 8 lime wedges, 20ml of sweetener, the NOMU rub, 40ml of water, and seasoning. Add the sliced cabbage, the julienne carrots, and the sliced spring onion. Toss until coated and set aside.
SWEET BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter. Remove from the heat and toss through the sweet chilli sauce.
TOASTED WRAPS
Return the pan, wiped down, to medium heat. When hot, toast each wrap until warmed through, 30-60 seconds per side.
ASSEMBLE!
Plate up the toasted wraps. Top half of all the wraps with the pickled cabbage & carrot, the cucumber half-moons, and the sweet chilli beef (with all the sauce). Sprinkle over the chopped peanuts and side with any remaining lime wedges. Close up and enjoy, Chef!
Limes - 2
NOMU Oriental Rub - 20ml
Cabbage - 200g
Julienne Carrots - 300g
Spring Onions - 2
Free-range Beef Strips - 600g
Sweet Chilli Sauce - 200ml
Wheat Flour Tortillas - 8
Cucumber - 200g
Peanuts - 40g
Woolies Products in this dish
