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Published by: dtricket on Jun 26, 2008
Copyright:Attribution Non-commercial


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1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons
sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to
coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4
tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5
minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove
beef from marinade; discard marinade. Thread beef onto metal or wooden skewers.
(Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over
medium-hot briquettes about 3 minutes per side until cooked through. Grill tortillas
until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar
mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange
peel strips. Makes 6 wraps.

Copyright 2005 – Coco’s Corner Market


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