Crunchy Beef Wraps

cook 10 mins
  • 1 tablespoon vegetable oil
  • 1 sirloin steak, about 200 g (7 oz)
  • 3 tablespoons crunchy peanut butter
  • 1 red chilli, deseeded and chopped
  • 1 tablespoon dark soy sauce
  • 1 teaspoon finely grated lime rind
  • 150 g (5 oz) mixture of bean sprouts, mangetout and carrot
  • 2 large, soft plain tortilla wraps
  • 1 tablespoon chopped coriander
  • 2 teaspoons lime juice
  • salt and pepper
  • Heat the oil in a frying pan over a high heat and cook the steak for 2–3 minutes on each side, until nicely browned but still medium-rare. Transfer to a plate and set aside to rest.
  • Meanwhile, put the peanut butter in a small bowl, add the chilli, soy sauce and lime rind and whisk well.
  • Shred the mangetout and cut the carrot into batons.
  • Spread the peanut butter mixture over the tortillas, then top with the mixed vegetables and coriander.
  • Slice the steak thinly against the grain and arrange it over the vegetables. Drizzle with the lime juice, season with a pinch of salt and pepper, then roll up tightly to serve.
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