Rump Steak Wraps

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Rump Steak Wraps
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
476
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie476 kcal(23 %)
Protein38.52 g(39 %)
Fat25.56 g(22 %)
Carbohydrates25.96 g(17 %)
Sugar added0 g(0 %)
Roughage2.44 g(8 %)
Vitamin A113.76 mg(14,220 %)
Vitamin D0.11 μg(1 %)
Vitamin E2.02 mg(17 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.69 mg(63 %)
Niacin14.78 mg(123 %)
Vitamin B₆0.69 mg(49 %)
Folate64.49 μg(21 %)
Pantothenic acid0.47 mg(8 %)
Biotin4.64 μg(10 %)
Vitamin B₁₂3.87 μg(129 %)
Vitamin C10.26 mg(11 %)
Potassium826.52 mg(21 %)
Calcium86.03 mg(9 %)
Magnesium58.64 mg(20 %)
Iron7.07 mg(47 %)
Iodine0.45 μg(0 %)
Zinc13.08 mg(164 %)
Saturated fatty acids5.75 g
Cholesterol92.99 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
16 ounces
rump Steak (cut into strips)
2 tablespoons
1 tablespoon
8 ounces
1.333 cups
½ teaspoon
ground Cumin
½ teaspoon
¼ teaspoon
4
6
scallions (thinly sliced lengthways)

Preparation steps

1.
Heat 1 tablespoon oil in a large frying pan. Add the beef strips in batches and cook for 4-6 minutes until browned. Remove from the pan and keep warm.
2.
Heat the remaining oil in the pan and whisk in the flour and chilli powder. Reduce the heat and continue to whisk until lightly browned.
3.
Gradually whisk in the passata, cumin, onion salt and salt. Stir until smooth and simmer gently for about 10 minutes, until slightly thickened. Stir in the steak strips.
4.
Divide the filling between the tortillas and place the spring onions on top. Serve immediately.