Teriyaki Beef Wraps are an easy and refreshing dinner that’s perfect for summer. Cook the meat steak on your stovetop or on the grill. Have fun with it!
Teriyaki Beef Wraps
- 1/2 cup soy sauce
- 1/2 cup mirin sweet cooking seasoning
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 1/2 – 2 pounds of your favorite thin-cut steak
- 3 tablespoons olive oil (for frying steak)
- 3 cups shredded green & red cabbage
- 1-2 carrots, julienne cut thin
- 1 cucumber, julienne cut thin
- 1 cup pickled onions
- 1 bunch fresh cilantro, chopped
- 1 recipe teriyaki sauce
- 8-10 ounces angel hair rice noodles
- One 12-ounce package spring roll rice paper wraps
Fill a large plastic baggy or bowl with soy sauce, mirin, garlic paste, and ginger paste. Wisk or smush around until mixed together. Add steak and coat the steak. Let it sit to marinate for 30 minutes.
Prepare all the fresh ingredients and make the teriyaki sauce.
Cook the steak over medium-high heat in a pan, grill pan, or on the grill for a couple of minutes on each side. Let steak rest while you prepare the noodles.
Place the noodles in a large bowl and add enough water to cover them. Let them soak for 10 minutes or until they are soft and then drain.
Set up an assembly line with all of the ingredients. Include a large bowl of an inch or two of water to dip each of the rice wrappers into.
Dip a rice wrapper into the bowl of water for a few seconds. This usually takes only three seconds. Lay wrapper on a cutting board and quickly fill with the steak, noodles, and veggies. Fold the sides inward and then roll from the bottom up. Hold in place for a few seconds. The wrap should secure itself by holding it in place.
Place the wraps on a plate or platter with space in between each because if they touch, they will stick together.
Serve with teriyaki sauce as a dip.
These wraps can be made with chicken, shrimp, or with veggies only too.
If you’d like to change things up, these will also go well with this yummy Thai Peanut Sauce.