Asian Beef and Broccoli Wraps (Paleo, Egg-Free)

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This recipe has so much going for it; in addition to being low carb and paleo, it’s also a breeze to make and a complete meal in itself. I swear broccoli slaw is magical stuff, in that it’s so easy to incorporate into meals and (at least in my experience) is easy to coax on even the most stubborn of non-veggie lovers. The real star of these wraps, though, is the homemade hoisin sauce.

If you’re unfamiliar with it, hoisin is a tangy Asian sauce that can be used as both a marinade, dipping sauce or base for stir-fries. You can buy it in grocery stores, but most bottled hoisin sauce contains gluten (wheat flour and/or soy) not to mention caramel color and sometimes even red food dye. I’ve found allergy-friendly versions at Whole Foods and such, but it’s not hard to make your own and much more cost effective!

You can make these wraps with any ground protein you’d like. To keep them low carb and grain-free I use Siete’s cassava flour tortillas. Any kind of wrap or tortilla would work, or you could make it a bowl using white or cauliflower rice.

Further Food Nutritionist Commentary:

These wraps are a great way to get in essential vitamins and minerals since they are packed with lots of veggies. Plus, with 14g of protein and 20g of fat per serving, they will help keep you full and satisfied, which can also help reduce unnecessary snacking.

By Camryn Goldstein

Asian Beef and Broccoli Wraps (Paleo, Egg-Free)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

Beef & Broccoli Wraps
1 teaspoon coconut or olive oil
1/4 medium onion, chopped
1 pound of ground beef
2 cups packaged broccoli slaw
1 cup shredded carrots
1/4 cup homemade hoisin sauce (see below), plus more for serving
1/2 teaspoon salt
1/4 teaspoon white pepper (can also use black)
4 grain-free tortillas, warmed in a skillet

Homemade Hoisin Sauce
3 minced garlic cloves
2 tablespoons olive oil
1/3 cup gluten-free soy sauce or coconut aminos
3 tablespoons raw honey or palm sugar
2 tablespoons of rice wine vinegar
2 tablespoons of tahini paste (can also use natural peanut butter)
1-2 teaspoon Sriracha sauce (to taste)
1 teaspoon sesame oil
salt & pepper

Instructions

For the Beef and Broccoli Wraps:

  1. Heat oil in a large skillet over medium heat. Add ground beef and onion and cook for 8-10 minutes or until meat is no longer pink. Drain.
  2. Add broccoli and carrots along with 1/4 cup of hoisin sauce to skillet. Mix well and season with salt and pepper. Cook over medium-low until heated through.
  3. To serve. put about 1 cup of the meat mixture in each warmed tortilla, drizzling with additional hoisin sauce.

For the Hoisin Sauce:

  1. Heat oil in a medium saucepan over medium-low. Cook garlic, stirring often, until golden brown, about 2 minutes.
  2. Add soy sauce, sweetener, vinegar, tahini, Sriracha and oil and whisk until smooth. Cook, whisking occasionally until sauce is smooth and thick (about 5 minutes). Season to taste with salt and pepper and allow to cool slightly before using.
For the Beef and Broccoli Wraps: Heat oil in a large skillet over medium heat. Add ground beef and onion and cook for 8-10 minutes or until meat is no longer pink. Drain. Add broccoli and carrots along with 1/4 cup of hoisin sauce to skillet. Mix well and season with salt and pepper. Cook over medium-low until heated through. To serve. put about 1 cup of the meat mixture in each warmed tortilla, drizzling with additional hoisin sauce. For the Hoisin Sauce: Heat oil in a medium saucepan over medium-low. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, sweetener, vinegar, tahini, Sriracha and oil and whisk until smooth. Cook, whisking occasionally until sauce is smooth and thick (about 5 minutes). Season to taste with salt and pepper and allow to cool slightly before using.

Nutrition Information

Per Serving: Calories: 376; Total Fat: 20 g; Saturated Fat: 4 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 25 mg; Sodium: 1064 mg; Potassium: 356 mg; Carbohydrate: 31 g; Fiber: 5 g; Sugar: 15 g; Protein: 14 g

Nutrition Bonus:

Vitamin C: 53%; Vitamin A: 244%; Iron: 14%; Calcium: 43%

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