Korean Steak Collard Wraps


Main Dish
Korean Steak Collard Wraps

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    Blanch the collard greens to keep the leaves from tearing or splitting. They will fold neatly around the ingredients without breaking.

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    Servings and Ingredients

    Serves 4
    1 lbs. beef top sirloin steak, cut into bite-size strips
    ½ c. rice wine vinegar, divided
    ¼ c. Hy-Vee all-purpose light soy sauce
    2 tbsp. Hy-Vee Select 100% pure maple syrup
    2 clove(s) garlic, minced
    2 tsp. sesame oil
    1 tsp. Hy-Vee ground black pepper
    1 mini seedless cucumber, thinly sliced
    1 large carrot, peeled and cut into julienne strips
    ½ tsp. Hy-Vee crushed red pepper
    8 extra-large collard green leaves
    2 tbsp. Hy-Vee canola oil, divided
    ½ medium red bell pepper, seeded and thinly sliced
    ½ medium yellow bell pepper, seeded and thinly sliced
    ½ red onion, cut into thin wedges
    ¼ c. fresh mint, and/or fresh cilantro, chopped

    Things To Grab

    • Large resealable plastic bag
    • Shallow dish
    • Small bowl
    • Large stockpot
    • Ice-water bath
    • Paper towels
    • Large skillet


    1. Place beef in a resealable plastic bag set in a shallow bowl. Combine 1/4 cup vinegar, soy sauce, maple syrup, garlic, sesame oil, and black pepper. Pour over beef; seal bag. Marinate 30 minutes, turning bag occasionally.

    2. Combine cucumber, remaining 1/4 cup vinegar, carrot, and crushed red pepper in a small bowl. Cover and refrigerate.

    3. Soak collard greens in cool water to remove any grit; drain and rinse. Carefully trim about 2-inches of the thick middle stems off each leaf. Drop trimmed leaves, a few at a time, into a pot of lightly salted boiling water. After 30 seconds, transfer leaves to an ice-water bath. Cool 1 minute. Remove leaves and pat dry with paper towels.

    4. Drain beef; discard marinade. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Remove from skillet. Add remaining 1 tablespoon canola oil to skillet. Stir-fry bell peppers and red onion 3 to 4 minutes or until crisp-tender. Return beef to skillet; heat mixture through.

    5. Lay collard leaves, back sides up, on a work surface. Divide beef and pepper mixture evenly among the leaves, placing mixture on the bottom center of each leaf. Top with some of the cucumber mixture and herbs. To form each wrap, fold bottom edge of leaf over filling. Fold in both sides. Then, starting from the folded bottom edge, roll up leaf.

    Nutrition facts


    470 Calories per serving
    2 wraps

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 85mg
    • Sodium: 1000mg
    • Total Carbohydrates: 24g
    • Protein: 29g

    Daily Values

    Iron 20%
    Calcium 25%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Balance July 2018