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Marinated in bold Asian flavours, this sticky beef is such a moreish addition to a fresh slaw-filled taco bowl. Drizzled in this zesty edamame sauce, you won’t be able to put it down!


8 Rebel Bakehouse Wholemeal Snack Wraps

For the sticky beef:
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp brown sugar
500g scotch steak, thinly sliced

For the edamame sauce:
1 lime, zest & juice
1 tbsp apple cider vinegar
¼ cup extra virgin olive oil
1 cup edamame beans, shelled
½ cup mint or coriander
1 clove garlic

To serve:
4 cups slaw – we used red cabbage, green cabbage, edamame & yellow capsicum
½ a cup pickled red onions*
1 tbsp sesame seeds

Makes 4 servings
Takes 30 minutes to make


Preheat oven to 180°C. Lightly spray a large muffin tray with oil then press the wholemeal wraps into the holes, crimping as required to form a taco cup.  Bake them for about 5 minutes until lightly golden and crispy around the edges.

Place the crushed garlic, ginger, soy sauce and brown sugar in a bowl and whisk to combine. Add the thinly sliced beef and toss to coat. Season generously with salt and lots of freshly ground black pepper. Leave to marinate while you prepare the rest of the recipe or if you have time, marinate your steak for up to 24 hours for ultimate flavour!

Place the lime zest & juice, apple cider vinegar, olive oil, edamame beans, herbs and garlic in a food processor or bullet blender and blitz until you have a smooth, creamy sauce.

Prepare your slaw by tossing together all the ingredients and seasoning with a pinch of salt.

Heat a splash of oil in a large fry pan over high heat. Working in batches, fry the steak for about 3 minutes, flipping halfway through, until golden and cooked to your liking.

Fill your taco cups with handfuls of slaw and load up with the sticky beef. Drizzle with the edamame sauce, sprinkle with sesame seeds and top with the pickled onions.

*Make your own pickled pink onions:

  • 1 red onion, sliced
  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 1 tsp sugar

To make the pickled onions, place the vinegar, salt & sugar in a small bowl and whisk until the salt & sugar have dissolved. Add the onion and toss to coat. Leave to sit at room temperature for at least an hour, or cover and chill in the fridge overnight.