Taiwanese Inspired Beef and Scallion Wraps
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Taiwanese Inspired Beef and Scallion Wraps

Taiwanese Inspired Beef and Scallion Wraps

with Abundant Broccoli Fried Rice

Our simplified version of this Taiwanese classic includes fluffy scallion flatbreads which are used to wrap bold ginger broiled steak slices as well as crisp cucumbers. Discover a world of flavours one delicious bite at a time!

Allergens:
Soy
•Milk
•Wheat
•Egg
•Mustard
•Sesame
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

¾ cup

Jasmine Rice

2 unit(s)

Egg

(Contains Egg)

227 g

Broccoli

1 unit(s)

Mini Cucumber

2 unit(s)

Green Onion

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

7.5 g

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

tbsp

Oil*

tbsp

Unsalted Butter*

(Contains Milk)

tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate136 g
Sugar15 g
Dietary Fiber4 g
Protein54 g
Cholesterol270 mg
Sodium1470 mg
Trans Fat0.2 g
Potassium950 mg
Calcium200 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Before starting, preheat the broiler to high.
    Wash and dry all produce.
  • To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
2
  • Cut broccoli into 1-inch pieces.
  • Thinly slice cucumber.
  • Thinly slice green onions.
  • Crack eggs into a large bowl. Add green onions. Season with salt and pepper. Whisk to mix.
  • Add flatbreads, flipping once or twice to coat. ORRRRR
  • Arrange flatbreads on an unlined baking sheet. Pour egg mixture overtop. Flip flatbreads once or twice to coat
3
  • Line a baking sheet with aluminum foil.
  • Pat steaks dry with paper towels. Season with salt and pepper.
  • To prepared baking sheet, add steaks, half the hoisin, half the ginger garlic puree and mayo. Toss to coat.
  • Broil in the top/ middle of the oven for 7-10 min (flipping halfway through?) until cooked to desired doneness.
  • Allow steak to rest for 2-3 min before slicing.
4
  • Heat a large non-stick pan over medium/ medium-high heat. Add 1/2 tbsp butter. Swirl pan until melted.
  • Add flatbreads. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Cook for 2-4 min, flipping halfway until golden and lightly crisp.
  • Remove from heat. Season with salt and pepper. Wrap flatbreads in aluminum foil to keep warm.
5
  • Heat the same pan over medium heat. Add 1 tbsp (2 tbsp) butter and broccoli. Season with salt and pepper. Cook, stirring often for 3-4 min until tender-crisp.
  • While broccoli cooks, fluff rice with a fork.
  • Add rice, stock powder and remaining ginger-garlic puree. Cook for 1-2 min, stirring often until mixed through.
6
  • Halve flatbreads.
  • Thinly slice steak.
  • Spread some of the hoisin on flatbreads. Top with steak and cucumbers. ( TIP: If you like it spicy, drizzle some of your favourite hotsauce overtop!)
  • Divide wraps and rice between plates. 
  • Sprinkle crispy shallots overtop.