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Beef Steak Wraps
Easy to prepare, this recipe is perfect to get the whole family involved. Form an assembly line and get little hands in your family to get creative and help put together the ingredients.
Prep: 20 mins
Cook: 6 mins
Serves 4
Excellent source of iron
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IngredientsBeef
Salad and Wraps
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Method |
Nutrition Information Per Serving
Serving size: 550g| Energy kJ (kcal) | 2637 (630) |
| Protein (g) | 42.2 |
| Fat (g) | 29.9 |
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Saturated (g)
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9.0 |
| Carbohydrate (g) | 44.9 |
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Sugars (g)
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7.3 |
| Sodium (mg) | 876 |
| Iron (mg) | 5.1 |
| Zinc (mg) | 5.5 |
| Vitamin B12 (ug) | 1.6 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 7.8 |
- Brushing on a little Hoisin sauce after steaks are cooked adds a depth of flavour.
- Breaking off a little brown tail from the mung bean sprouts makes them easier to eat and more appealing to children.
- Instead of using cottage cheese use grated cheddar cheese.
- Make it a family affair and get the kids helping with an assembly line of ingredients.
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Beef
Rub steaks with a little oil, season and place on the hot grill.Grill for 3-4 minutes then turn over and grill for a further 3-4 minutes for medium cooked beef. Remove from grill and place on a plate. Brush each steak with the Hoisin sauce if using, then cover and set aside to rest for 5 minutes.
Salad and wraps
Mash avocado and mix with lemon juice and season.Lay wraps out on the bench top. Spread mashed avocado over wraps, then the cottage cheese. Scatter over lettuce, spinach leaves, cucumber slices, grated carrot, sprouts and parsley.
To serve
Thinly slice the sirloin steaks across the grain and place atop the vegetables. Fold and roll wraps to enclose the filling and eat.