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Thai Beef Cabbage Wraps

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 wraps)

To add another bright touch to these sweet and spicy wraps, serve with fresh lime wedges and fresh cilantro.

Ingredients

  • 1 1/2 tablespoons canola oil, divided
  • 1 pound flank steak, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/4 cups sliced red onion
  • 1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
  • 1/4 cup Thai-style sweet chili sauce (such as Iron Chef), divided
  • 8 napa (Chinese) cabbage leaves
  • 2 teaspoons water

Nutrition Information

  • calories 337
  • fat 12.8 g
  • satfat 2.7 g
  • monofat 5.5 g
  • polyfat 1.7 g
  • protein 27 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 70 mg
  • iron 2 mg
  • sodium 511 mg
  • calcium 41 mg

How to Make It

  1. Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and pepper. Place steak in pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak across the grain into thin slices; sprinkle with 1/4 teaspoon salt.

  2. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly. Sprinkle with remaining 1/4 teaspoon salt.

  3. Heat rice according to package directions. Combine rice and 2 tablespoons sauce in a bowl; toss to combine. Divide rice evenly among cabbage leaves. Top evenly with steak and onions. Combine remaining 2 tablespoons sauce and water in a small bowl, stirring with a whisk; drizzle evenly over wraps.