Beef Steak Peking Rolls


Beef (flank or rump), sliced into 0.5cm thick strips 875g
Tortilla, 8 in diameter flour, 49g 20 pcs
Spring onion, chopped 200g
Eggs, beaten 5
Vegetable oil 70g
Lettuce, sliced thin 500g
Red onions, sliced thin 250g



1 Mix beef steak strips with marinade in a bowl and set aside for 30 minutes.
2 Heat oil in pan on high heat. Pan-fry beef in small batches until golden brown. Keep warm.
3 Mix chopped spring onions with egg. Pre-heat a frying pan to medium heat and add a quarter tablespoon of oil.
4 Brush one side of tortilla with egg and place in frying pan. Brush the other side with egg whilst cooking. Flip over after a minute and cook for another minute. Remove and keep warm until all tortilla has been cooked.
5 Serve beef strips with warm tortillas, brushing additional Lee Kum Kee (Professional) Peking Style Sauce and top with some sliced red onions and lettuce. Roll tortilla tightly and serve.


1 This dish is suitable for a light lunch. The sodium content is high in tortillas, so choose one that is low in sodium for a low salt diet.
2 You can use chicken or pork as alternative ingredients.
Serves   10 
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