To add another bright touch to these sweet and spicy wraps, serve with fresh lime wedges and fresh cilantro.
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
How to Make It
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.
Add remaining 1 1/2 teaspoons oil and onion to pan; cook 2 minutes, stirring constantly. Sprinkle with remaining 1/4 teaspoon salt.
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.