- 4
- 20 mins
- 30 mins
Ingredients
- 1 pkg gardein beefless tips or beefless strips
- other ingredients;
- 1 tbsp vegetable oil
- 2 tbsp fresh lime juice
- 1 tbsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp agave nectar (sugar)
- 1/4 tsp smoked paprika
- to taste cayenne
- 2 cups shredded napa cabbage
- 2 tbsp scallions, chopped
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- 1/4 tsp corn starch
- 2 tbsp peanut oil
- 4 small flour tortillas
- 4 tbsp rice wine vinegar
- 1 tsp fine sea salt
- 1 tsp agave nectar
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1 cup cucumber, thinly sliced
- 3/4 cup red onion, thinly sliced
Preparation
Step 1
For the Cucumber Kimchi:
In a small mixing bowl, mix together rice wine vinegar, salt, agave, cayenne pepper, and red pepper flakes. Pour mixture over thinly sliced cucumber and red onion. Let sit for 5-10 minutes until onions soften.
For the slaw:
In a mixing bowl whisk together lime juice, soy sauce, sesame oil, agave, paprika, and cayenne until well combined. Add cabbage and scallions and toss lightly to coat well.
For the beefless tips:
In a mixing bowl whisk together plum sauce, soy sauce, sesame oil, peanut oil and cornstarch, set aside.In a non stick pan over medium high heat sauté Gardein beefless tips until well caramelized on all sides, approximately 3-4 minutes. Add prepared sauce and cook until sauce thickens and sticks to beef.
For the wraps:
In a non stick pan over medium heat, heat tortillas 10-20 seconds until hot and lightly caramelized. Fill each tortilla with beefless tips, slaw and cucumber kimchi. Serve with a side of cucumber kimchi.