I haven’t made these in ages, and I can still remember how good they were! So I thought today, that I’d share a “Throwback Thursday” recipe for you, that’s quick, easy, tasty, and actually healthy! Lean meat with no fat and full of proteins and vitamins! I used to make these Teriyaki Beef Wraps constantly in the summertime, and I’m sure they’ll fast become a go-to favorite at your house, too!

I think I must’ve made them a hundred times, and now that I haven’t made them in quite awhile, I’m really looking forward to having them again! Back when I was young and dirt poor, I used to just use a nice, top round steak, but you can use many other cuts, too. Sirloin, flank steak, or splurge and go for a little beef tenderloin since a little meat goes a long way! But especially for tougher cuts of beef, be sure to slice the meat thinly against the grain so that it will be nice and tender. And do not overcook it, either. It could get tough if cooked too long. Keep it nice and pink inside, and you’ll be just fine!

There are minimal ingredients to the salad part, but you can always add a few more vegetables to these such as zucchini, water chestnuts, cucumber and radishes. But sometimes, simple is really all you need. 😉 And these simply require just cole slaw mix and fresh parsley! I do like to chop up the bigger pieces they miss, though. Cabbage can be hard to digest, and you don’t want to give anyone a tummy ache! So make sure you run your knife through it a few times so that it’s it’s evenly and finely shredded.

The salad gets a nice toss in some easy, homemade, asian-style vinaigrette, and everything is piled into lightly warmed tortillas! Depending on the size of tortillas, and how much beef and salad you put inside, this will easily serve 3 people, and I personally, can only eat one. So if you have a few guests or family members with small appetites like me, you can get as many 6 servings. (One apiece). Or, you can even make mini ones using the smallest tortillas, fajita-style ones, and serve as appetizers! If you have a pan to use on the grill, you can even do this outside if you’d like. Even better! This goes really well with a nice rice pilaf or asian-style noodles, but for a quick lunch, I prefer to just eat one on the go!

I think that you’ll really enjoy these. Not only for how great they taste with almost no work at all, but they’re also economical as well and very low fat! Take care and have a fantastic day!

3 - 6 servings

Teriyaki Beef Wraps

Ingredients

4 cups coleslaw mix
3 tablespoons chopped fresh parsley
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons light sesame oil
3⁄4 teaspoon ginger
1 1⁄2 lbs lean boneless top round steaks*, cut into THIN small strips
1⁄4 cup teriyaki sauce, [i]*plus more for dipping[/i]
1 clove garlic, finely minced
4 -6 flour tortillas, 7-8-inch round

Instructions

In bowl, toss thinly cut steak with teriyaki sauce and garlic, cover and marinate 6-8 hours or overnight.

The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside.

In hot wok or non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.

*Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.

Place a fourth or less of the meat down center of each tortilla.

Top each with a fourth or less of cole slaw mixture.

Roll up and enjoy with *more teriyaki sauce!

*Definately serve with more teriyaki sauce for dipping, it really makes it!