egglife wraps are made with cage-free eggs, not flour.
Recipe and Photo by Jessica Levinson, MS, RDN, CDN @jlevinsonrd
For the cucumbers:
1 English cucumber
¼ cup rice wine vinegar
1 tbsp sugar
⅛ tsp kosher salt
sesame seeds
For the beef:
4 original egglife® wraps
¼ cup reduced sodium soy sauce
2 tbsp rice wine vinegar
2 tbsp lime juice
1 tbsp brown sugar
1 tsp grated ginger
1 tbsp sesame oil
1 tbsp minced garlic
1 lb lean ground beef
½ cup thinly sliced green onions
optional: sesame seeds & sriracha sauce
Meal Prep Tip: Pickled cucumbers and beef can be made ahead of time. Reheat beef in the microwave prior to serving.
Wash and peel cucumber. Slice into 1/8th inch rounds. Place in a large bowl.
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.
Combine soy sauce, rice vinegar, lime juice, sugar, and grated ginger in a small mixing bowl and whisk until combined. Set aside.
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.
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!
NEW egglife wraps are made with eggs, not flour.
2 Comments
I am so happy to find egglife wraps. They are so great and I am looking forward to using them in different ways. I love them !!
I would like to add the beef scallion recipe to my meal prep. Can I assemble the wrap and refrigerate to eat at later in the week?