Spicy Thai sweet potato and grilled beef wraps

Beef gets a bad reputation for being super-high in fat. Thanks to increased trimming practices, the amount of external fat in retail cuts has decreased by 80% over the past 20 years. Lean cuts of beef like sirloin contain less than 10% fat by weight.

Recipe and photo by Kristi Rimkus of Mother Rimmy’s.

6

Ingredients 

6 cups sweet potatoes, peeled and cubed into smaller pieces

1 lb top sirloin steaks, thinly cut

2 Tbsp canola oil

3 Tbsp lime juice

1 tsp brown sugar

3 Tbsp low sodium soy sauce

1 ½ tsp chili garlic sauce

1 cup white onion, thinly sliced

1 cup fresh basil, thinly sliced

3 cups cabbage, very thinly sliced

6 medium whole grain tortillas

How to make it 

Place potatoes in a vegetable steamer and steam until just tender—approximately 15-20 minutes.

While sweet potatoes steam, grill beef for 2-3 minutes per side. The beef should be slightly pink in the center. Remove from heat and allow to sit for a few minutes, then slice into strips.

Combine oil, lime juice, brown sugar, soy sauce, and chili garlic sauce in a jar, and shake until combined.

Combine onion and cabbage in a bowl, and toss with ½ the dressing.

Arrange beef and sweet potatoes on a platter, with the cabbage salad. Drizzle remaining dressing over the beef and sweet potatoes.

Warm tortillas in the microwave, and serve with cabbage salad, sweet potatoes, and beef.

Lightened-up recipes

Cook Time: 

30

Prep Time: 

20

Article source here:Men’s Fitness