Pear Beef Banh Mi Wrap

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Pear Beef Banh Mi Wrap

Ingredients

  • Steak Marinade:
  • 1-½ pounds beef, such as sirloin, thinly sliced crosswise
  • ½ cup low sodium soy sauce
  • ¼ cup white vinegar
  • 2 tablespoons brown sugar
  • 4 teaspoons sesame oil
  • 2-½ teaspoons finely chopped garlic
  • 2-½ teaspoons Sriracha or other hot sauce
  • 1-½ teaspoons grated or finely chopped fresh ginger
  • 1-½ teaspoons onion powder
  • 3/4 teaspoon freshly ground black pepper
  • 1-½ teaspoons to 1 tablespoon red pepper flakes
  • 1 lime, zested and zest finely chopped
  • ½ bunch cilantro, roughly chopped
  • 1 (15-ounce) can Pacific Northwest Canned Pears, diced, in juice, drained
  • 6 warm 10-inch whole grain flour tortillas
  • Quick-Pickled Carrots and Radishes:
  • ¼ cup white vinegar
  • 2 tablespoons granulated sugar
  • ½ cup julienned or thinly sliced radishes
  • ½ cup julienned or thinly sliced carrots

Method

Put the beef in a bowl with the soy sauce, vinegar, brown sugar, 2 teaspoons sesame oil, garlic, hot sauce, ginger, onion powder, black pepper, pepper flakes, and lime zest. Toss well, cover the bowl and marinate in the refrigerator for 4 hours, mixing the ingredients twice during that time to coat beef with the marinade.

Meanwhile, squeeze the juice from the zested lime over the pears and set aside.

After 4 hours, remove the beef from the refrigerator. Heat the remaining sesame oil in a large wide skillet over medium-high heat. When the oil is hot, add the marinated beef and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes, or the meat is cooked to your liking.

To assemble the wraps, divide the beef among the 6 tortillas and top with lime-infused pears, pickled vegetables, and a generous sprinkle of cilantro. Roll up, secure each end with a toothpick, and slice in half.

Combine the vinegar and sugar in a medium-size non-reactive saucepan and bring to a simmer to dissolve the sugar. Cool slightly before pouring over the radishes and carrots. Allow to sit one hour, if possible.

Servings

Makes 6 servings

Nutrition

  • Calories 355 kcal
  • Total Fat 16 g
  • Total Dietary Fiber 3 g
  • Vitamin C 4 mg
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Protein 15 g
  • Iron 1 mg
  • Sodium 1046 mg
  • Cholesterol 24 mg
  • Vitamin A 1944 IU
  • Sugars 13 g
  • Carbohydrate 38 g
  • Calcium 59 mg

Recipe By: Teresa McAdams, Westran R1 Middle School, Clifton Hill, MO

Ingredients

  • Steak Marinade:
  • 5 pounds beef, cut in bite-sized pieces and quickly cooked
  • 2 cups low sodium soy sauce
  • 1 cup white vinegar
  • ½ cup brown sugar
  • 5 tablespoons sesame oil, divided
  • 3 tablespoons finely chopped garlic
  • 3 tablespoons Sriracha or other hot sauce
  • 2 tablespoons grated or finely chopped fresh ginger
  • 2 tablespoons onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 to 2 tablespoons red pepper flakes
  • 3 limes, zested and zest finely chopped
  • 2 bunches cilantro, roughly chopped
  • ½ (#10) can Pacific Northwest Canned Pears, diced, in juice, drained
  • 24 warm whole grain 10-inch flour tortillas
  • 1 cup white vinegar
  • ½ cup granulated sugar
  • 2 cups julienned radishes
  • 2 cups julienned carrots

Method

Put the beef in a large bowl with the soy sauce, vinegar, brown sugar, 2 tablespoons sesame oil, garlic, hot sauce, ginger, onion powder, black pepper, pepper flakes, and lime zest. Toss well, cover the bowl and marinate in the refrigerator for 4 hours, mixing the ingredients twice during that time to coat beef with the marinade.

Meanwhile, squeeze the juice of 2 of the zested limes over the pears and set aside.

After 4 hours, remove the beef from the refrigerator. Heat 1-½ tablespoons of the remaining sesame oil in a large wide skillet. When the oil is hot, add half of the marinated beef and cook until heated through. Repeat with the remaining oil and beef. Remove from the heat and set aside.

To assemble the wraps, fill each tortilla with about 3 ounces beef and top with 3 tablespoons lime-infused pears, 1 heaping tablespoon pickled vegetables and a generous sprinkle of cilantro. Roll up, secure each end with a toothpick, and slice in half.

Combine the vinegar and sugar in a medium-size non-reactive saucepan and bring to a simmer to dissolve the sugar. Cool slightly before pouring over the radishes and carrots. Allow to sit one hour, if possible.

Servings

Makes 24 servings

Nutrition

  • Calories 355 kcal
  • Total Fat 16 g
  • Total Dietary Fiber 3 g
  • Vitamin C 4 mg
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Protein 15 g
  • Iron 1 mg
  • Sodium 1046 mg
  • Cholesterol 24 mg
  • Vitamin A 1944 IU
  • Sugars 13 g
  • Carbohydrate 38 g
  • Calcium 59 mg

Recipe By: Teresa McAdams, Westran R1 Middle School, Clifton Hill, MO

Ingredients

  • Steak Marinade:
  • 15 lb 10 oz beef steak, sliced (at least 2 oz eq M/MA)
  • ¼ cup 2 Tbsp ginger root, fresh, grated
  • ½ cup garlic, fresh, minced
  • ¼ cup 2 Tbsp onion powder
  • 3 Tbsp black pepper
  • 1 qt 2 cups soy sauce, low sodium
  • 1 cup sesame oil
  • ½ cup hot chili sauce (such as Sriracha)
  • 1 ½ cups brown sugar, packed
  • ⅓ cup lime juice, bottled
  • Quick Pickled Vegetables:
  • 3 qt ½ cup radish, fresh, julienned
  • 3 qt ½ cup carrots, fresh, julienned
  • 1 ½ cups sugar, granulated
  • 1 qt 2 cups vinegar, distilled
  • 3 qt ½ cups pears, diced, extra light syrup, canned, drained well (USDA or Commercial)*
  • 1 qt 2 ¼ cups cilantro, fresh, roughly chopped
  • 100 each 8” tortillas, whole grain or whole grain-rich (USDA or Commercial) (at least 1 ½ grain eq)  
  • 100 wedges (about 12 ½ limes) limes, wedges (optional)

Method

1. Thaw Beef: Thaw beef for 48 hours in refrigerator. CCP: Hold at 40° F or lower.  

2. Make Marinade: In a bowl, whisk ginger, garlic, onion powder, pepper, soy sauce, sesame oil, chili sauce, brown sugar, and lime juice. CCP: Hold at 40° F or lower.  

3. Marinade Beef: Remove beef from original package and drain. If pieces are large, use a dough scraper to chop into smaller pieces. Divide beef evenly into 12” x 20” x 4” steamtable pans, filling half full. Pour marinade evenly over beef and stir. Cover and place in the cooler. Marinate for 4-24 hours. Stir often. 

CCP: Hold at 40° F or lower. 

4. Quick Pickle Vegetables: In a plastic bowl or plastic food pan, whisk sugar and vinegar. Toss with radishes and carrots, cover, and place in the refrigerator. Allow to pickle for 1-24 hours. 

CCP: Hold at 40 °F or lower. 

5. Heat Beef: Cover and heat to 165° F in the oven or steamer. Remove and stir. 

CCP: Heat to 165°F or higher for 15 seconds. CCP: Hold at 140° F or higher. 

6. Heat Pears: Cover and heat pears to 140° F in the steamer. Remove and stir. 

CCP: Heat to 145° F or higher for 15 seconds. CCP: Hold at 140° F or higher. 

7. Build Wraps: Place 2.5 oz marinated beef in the center of each tortilla, top with 1oz (weight) pickled vegetables, ⅛ cup (#30 scoop) of pears, and 1 Tbsp cilantro. Fold in the sides of each tortilla, roll the back of the tortilla up over the ingredients, fold and tuck the ingredients inside the tortilla, and roll into a wrap. 

CCP: Hold at 140° F or higher.

Optional: Serve a lime wedge on the side. CCP: Hold at 40° F or lower. 

8. For Grab n Go Service: Wrap in sandwich paper or foil sheets.

*1 #10 can pears diced, packed in juice or light syrup provides about 9 ½ cups (66 oz) drained pears. We recommend using only U.S. grown and canned pears for the best flavor, quality, texture, and yield.

Meal Component Credit K-8, 9-12:

2 oz eq meat/meat alternate; 1 ½ oz grain; ⅛ cup vegetable (⅛ cup other); ⅛ cup fruit

Servings

Makes 100 servings. Serving Size 1 Wrap

Nutrition

  • Calories 355 kcal
  • Total Fat 16 g
  • Total Dietary Fiber 3 g
  • Vitamin C 4 mg
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Protein 15 g
  • Iron 1 mg
  • Sodium 1046 mg
  • Cholesterol 24 mg
  • Vitamin A 1944 IU
  • Sugars 13 g
  • Carbohydrate 38 g
  • Calcium 59 mg

Recipe By: Teresa McAdams, Westran R1 Middle School, Clifton Hill, MO

Recipe PDF with meal pattern credits

Recipe PDF