beef & scallion wrap with pickled cucumbers

by Jessica Levinson, MS, RDN, CDN

Egglife

Ingredients

For the cucumbers:

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[.feature]1[.feature] English cucumber

[.feature]¼[.feature] cup rice wine vinegar

[.feature]1[.feature] tbsp sugar

[.feature]⅛[.feature] tsp kosher salt

sesame seeds

For the beef:

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[.feature]4[.feature] original egglife® wraps

[.feature]¼[.feature] cup reduced sodium soy sauce

[.feature]2[.feature] tbsp rice wine vinegar

[.feature]2[.feature] tbsp lime juice

[.feature]1[.feature] tbsp brown sugar

[.feature]1[.feature] tsp grated ginger

[.feature]1[.feature] tbsp sesame oil

[.feature]1[.feature] tbsp minced garlic

[.feature]1[.feature] lb lean ground beef

[.feature]½[.feature] cup thinly sliced green onions

optional: sesame seeds & sriracha sauce

Steps

Meal Prep Tip: Pickled cucumbers and beef can be made ahead of time. Reheat beef in the microwave prior to serving.

STEP 1

Wash and peel cucumber. Slice into 1/8^th inch rounds. Place in a large bowl.

STEP 2

Combine rice vinegar, sugar, and salt in a small bowl. Microwave on high for 30 seconds; stir and heat for another 15 seconds until the sugar is dissolved. Pour over cucumbers and toss. Refrigerate until ready to serve.

STEP 3

Combine soy sauce, rice vinegar, lime juice, sugar, and grated ginger in a small mixing bowl and whisk until combined. Set aside.

STEP 4

Heat sesame oil in a large nonstick skillet over medium high heat. Add garlic, stirring constantly, about 1 minute. Add ground beef and cook until browned. When beef is mostly cooked, add green onions and soy sauce mixture. Cover and simmer for 1 to 2 minutes until heated through.

STEP 5

Heat egglife wrap in a dry skillet for 30 seconds per side. Top with beef and sprinkle with sesame seeds and sriracha sauce. Wrap and enjoy with a side of pickled cucumbers!