Sesame Lime Steak Wraps Recipe -
Sesame Lime Steak Wraps Recipe
  • READY IN 1 hr

Sesame Lime Steak Wraps

Recipe by  

"Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
  2. Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
  3. Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2004

We made this recipe without any substitutions and thought it was just wonderful. The meat has a unique flavor that I could see not everyone enjoying, but it was a hit for us. The flavor is a bit more asian than I expected, but it worked perfectly.

Most Helpful Critical Review
Aug 27, 2003

This recipe is fairly easy to prepare and to cook, but, unfortunately was a "thumbs-down" entree to the 5 people I served it to,due to the overpowering taste of the lime juice. The wrap also needs some type of dressing to make it not so dry.


54 Ratings

Aug 27, 2003

We grilled the meat along with onions and red peppers, and served the boiled down marinade separately. It was great this way - I think the fajitas would be a bit empty otherwise. We also used about 3/4 lb meat for 4 people and increased the sauce proportions a bit. I used about 4 times the amount of ginger called for, but I grated it to avoid those nasty chunks.

Sep 26, 2004

Instead of slicing the raw beef and marinating, I left it whole and marinated it for a couple of hours then grilled the meat on my gas grill. I sliced the rare beef thinly across the grain and used that as the foundation of the wraps following the rest of the recipe as written. Very tasty. I think I'd like to try adding some more ingredients though besides just lettuce and meat next time, maybe cucumber.

Aug 05, 2004

This is a good quick recipe that also happens to be fairly healthy! It needed a little something else after I reduced it, so I added fresh ginger and a teaspoon of red curry paste along with a bit of rice wine vinegar...the result...awesome! I did however, think that the amount of honey specified was a little heavy, so next time I will reduce it by half!

Jun 27, 2004

I would make this again without using the wrap, instead serving the meat over white rice. I think the wrap takes away from the Asian flavour. Also instead of boiling the marinade, I'm going to try some cornstarch to thicken it up quicker.

Aug 27, 2003

I'm a bit surprised at the comments that this recipe had too much lime. C'mon, the basis of the original Mexican fajita is skirt steak and lime juice! Lime and beef go excellent together. Anyhow, this recipe worked out okay, but I still prefer the simple skirt steak marinated in lime and salted approach to fajitas.

Aug 27, 2003

I have made this recipe for several people and everyone raves about it. People are always asking me when I am going to make it again.


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 355 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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