Spicy Thai Sweet Potato and Grilled Beef Wraps

Warm tortillas envelop these savory sirloin and sweet potato wraps.

Spicy Thai Sweet Potato and Grilled Beef Wraps
 Kristi Rimkus

Beef gets a bad reputation for being super-high in fat. Thanks to increased trimming practices, the amount of external fat in retail cuts has decreased by 80% over the past 20 years. Lean cuts of beef like sirloin contain less than 10% fat by weight.

Recipe and photo by Kristi Rimkus of Mother Rimmy’s.

Prep time

20 min.

Cook time

30 min.

  • 6 cups sweet potatoes, peeled and cubed into smaller pieces
  • 1 lb top sirloin steaks, thinly cut
  • 2 Tbsp canola oil
  • 3 Tbsp lime juice
  • 1 tsp brown sugar
  • 3 Tbsp low sodium soy sauce
  • 1 ½ tsp chili garlic sauce
  • 1 cup white onion, thinly sliced
  • 1 cup fresh basil, thinly sliced
  • 3 cups cabbage, very thinly sliced
  • 6 medium whole grain tortillas

Place potatoes in a vegetable steamer and steam until just tender—approximately 15-20 minutes.

While sweet potatoes steam, grill beef for 2-3 minutes per side. The beef should be slightly pink in the center. Remove from heat and allow to sit for a few minutes, then slice into strips.

Combine oil, lime juice, brown sugar, soy sauce, and chili garlic sauce in a jar, and shake until combined.

Combine onion and cabbage in a bowl, and toss with ½ the dressing.

Arrange beef and sweet potatoes on a platter, with the cabbage salad. Drizzle remaining dressing over the beef and sweet potatoes.

Warm tortillas in the microwave, and serve with cabbage salad, sweet potatoes, and beef.