Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise
Need a quick grab and go lunch? Try out these spicy Asian marinated steak wraps filled with tender baby bok choy and a savory creamy peanut mayonnaise.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 14
Ingredients
Marinade:
Spicy Peanut Mayonnaise:
Preparation
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Step 1
Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef Top Round Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
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Step 2
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, 4 to 5 minutes or until tender and lightly browned, turning once.
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Step 3
Meanwhile, combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
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Step 4
Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
Nutrition Information
481 Calories
4g SAT FAT
35g PROTEIN
4.9 mg IRON
5.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 481 Calories; 153 Calories from fat; 17g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 61 mg Cholesterol; 669 mg Sodium; 45 g Total Carbohydrate; 2.9 g Dietary Fiber; 35 g Protein; 4.9 mg Iron; 8.1 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 48.2 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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