Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise




Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise

Grilled Szechuan Steak & Bok Choy Wraps with Spicy Peanut Mayonnaise
Total Recipe Time:  30 to 35 minutesMarinade Time:  6 hours or overnight
Makes 4 servings


1 beef Top Round Steak, cut 3/4 inch thick( about 1 pound)2 baby bok choy, cut lengthwise in half4 spinach wraps or tortillas ( 8 to 10-inch diameter)Marinade:2 tablespoons rice vinegar2 tablespoons dark sesame oil2 tablespoons reduced sodium or regular soy sauce1 tablespoon minced fresh gingerSpicy Peanut Mayonnaise:2 tablespoons reduced-fat or regular mayonnaise2 tablespoons finely chopped dry roasted peanuts1-1/2 teaspoons minced fresh ginger1 to 1-1/2 teaspoons chili-garlic paste3/4 teaspoon reduced-sodium or regular soy sauce3/4 teaspoon rice vinegar1/2 teaspoon dark sesame oil


  1. Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, 4 to 5 minutes or until tender and lightly browned, turning once.
  3. Meanwhile, combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
  4. Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.


One to 1-1/2 pounds beef Skirt Steak may be substituted for Top Round Steak. Grill,covered, over medium, ash-covered coals 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices.Cook's Tip:  One cup thinly sliced fresh cucumber or 2 grilled medium zucchini, cut lengthwise into quarters may be substituted for baby bok choy. Grilled zucchini quarters, over medium ash covered coals, 8 to 10 minutes, turning once,Cook's Tip:  To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steak, covered, 10 to 11 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Nutrition information per serving: 481 calories; 17 g fat (4 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 669 mg sodium; 45 g carbohydrate; 2.9 g fiber; 35 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.9 mg iron; 48.2 mcg selenium; 5.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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