Taiwanese-Inspired Beef and Mushroom Wraps
with Marinated Veggies- Milk
- Soy
- Wheat
- Egg
- Mustard
- Sesame
- May contain traces of allergens
- Gluten
- Crustaceans
- Egg
- Fish
- Milk
- Sulphites
- Wheat
- Soy
- Tree nuts
- Mustard
- Sesame
Our simplified version of these classic Taiwanese rolls use fluffy green onion flatbreads to wrap gingery, broiled slices of steak, quick-marinated radishes and cucumber and sautéed mushrooms. Discover a world of new flavours one delicious bite at a time! Ingredients: Top sirloin steak • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Cucumber • Mushrooms • Grade A egg • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Radish • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Green onion.
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
2 unit(s)
Egg
(Contains: Egg)
113 g
Mushrooms
2 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
2 unit(s)
Radish
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Gluten, Crustaceans, Egg, Fish, Milk, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Gluten, Crustaceans, Egg, Fish, Milk, Sulphites, Wheat, Soy, Tree nuts, Mustard, Sesame)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Wheat, Soy, Tree nuts, Mustard, Sesame)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Gluten, Crustaceans, Egg, Fish, Milk, Sulphites, Wheat, Soy, Mustard)
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
Wash and dry all produce. - Thinly slice mushrooms.
- Thinly slice cucumbers.
- Thinly slice radishes.
- Thinly slice green onions.
- To a large bowl, add cucumbers, radishes, vinegar, sesame oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Toss to combine.
- Into a medium bowl, crack eggs. Add half the ginger-garlic puree and half the green onions. Season with salt and pepper. Whisk to combine.
- Arrange flatbreads in a 9x13 baking dish. Pour egg mixture over top (you can layer flatbreads for 4 servings). Flip flatbreads once or twice. Let flatbreads sit for 5 min, then flip once or twice again so that flatbreads are evenly coated in egg mixture.
- Line a baking sheet with aluminum foil.
- Heat a large non-stick over medium-high.
- While pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 min per side, until browned.
- Transfer steaks to the prepared baking sheet. Spread 1 tbsp (2 tbsp) hoisin sauce over steaks. Broil in the middle of the oven for 5-7 min, or until cooked to desired doneness.** Carefully wipe pan clean.
- While steaks broil, reheat the same pan over medium. Add 1/2 tbsp butter and 1/2 tbsp oil. Swirl pan until melted.
- Add 1 flatbread to the pan. Carefully pour and evenly spread excess egg mixture over top of flatbread. Cook for 1-2 min per side, until flatbread is golden and lightly crisp.
- Remove from heat and transfer to a plate. Wrap with aluminum foil to keep warm. Carefully wipe pan clean.
- Repeat the process with 1/2 tbsp butter and 1/2 tbsp oil for each flatbread, until all flatbreads are cooked.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Season with salt and pepper. Cook for 3-5 min, stirring often, until tender and golden.
- While mushrooms cook, thinly slice steak.
- Remove pan from heat. Add steak, remaining ginger-garlic puree and any steak resting juices from the baking sheet. Stir to coat.
- Halve flatbreads crosswise, then arrange on a clean surface.
- Top with mushroom-steak mixture and some of the marinated veggies.
- Drizzle chili-garlic sauce and remaining hoisin sauce over top.
- Divide wraps and remaining veggies between plates.
- Sprinkle crispy shallots and remaining green onions over top. Fold wraps to eat.
