Taiwanese-Inspired Beef and Mushroom Wraps

Discovery Special

High Protein

with Marinated Veggies

10 min

Difficulty: 1/3

Chinese

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: Striploin 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, sugar, salt) • 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.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Aluminum Foil

Whisk

Medium Bowl

9x13" Baking Dish

Tags

High Protein

Ingredients

Striploin Steak

740 g

Flatbread

2 unit(s)

Egg

2 unit(s)

Mushrooms

113 g

Mini Cucumber

2 unit(s)

Green Onion

2 unit(s)

Radish

2 unit(s)

Hoisin Sauce

4 tbsp

Crispy Shallots

28 g

Ginger-Garlic Puree

2 tbsp

Chili-Garlic Sauce

1 tbsp

Seasoned Rice Vinegar

2 tbsp

Sesame Oil

1 tbsp

Oil

2 tbsp

Unsalted Butter

2 tbsp

Sugar

0.5 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

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.