Asian Style Beef Tenderloin Teriyaki Wraps
April 07, 2012 | ~11 mins read time.
Asian Style Teriyaki Beef Wraps

I finally found an Asian Grocer that carries rice flour wrappers for things like wontons, dumplings, and spring rolls. These things are all over regular grocery stores in Canada, but they weren’t everywhere here. I had some wraps left over from a chicken experiment a few nights ago. I’d also taken out beef tenderloin with the intention of making some Roman Stew. The wraps needed to be used, so I cut up the tenderloin smaller to try a beef version of the chicken teriyaki wraps. I’ve been meaning to document a “walkthrough” for anyone interested in step by step instructions for some of these recipes, so… here we go!

Ingredients

  • 12 to 16 oz. [340g - 453g] Beef Tenderloin [Filet Mignon]
  • 1/2 to 3/4 cup [125mL - 177mL] Teriyaki Sauce [I use Kikkoman Original, will be trying a home made recipe soon that doesn’t call for sugar.]
  • 2 Medium Sized Carrots
  • 3 oz. Snow Peas
  • 6 to 8 Spring Roll Wrappers [They come in packages of 25, can be stored in the fridge in an air tight bag for up to a week.]
  • Butter and oil for cooking the meat and more of the same for crisping the wraps once assembled.
  • 2 cups Cooked Rice
    • Cook rice ahead of time so it’s cool. 1-2 hours should do it.
    • Use Basmati rice; I like the jasmine scented type.
    • Do not add butter [or any other fat] to the rice when cooking – you want it sticky!
  • Small Bowl of Water [I use a little 3 fl. oz. capacity glass mixing bowl. The water is used for sealing the final edge of the wrap once folded.]

Equipment

  • 2 Stainless Steel Skillets [or non-stick skillets if you prefer. I prefer stainless or cast iron, but cast iron doesn’t work well with these types of sauces.]
  • 2 Spatula Flippers
  • Tongs
  • Slotted Spoon
  • Knives for slicing meat and veg

Step 1

Step 1.
Cut tenderloin into small pieces.

Step 2

Step 2.
Put the tenderloin into air tight container and cover with the teriyaki sauce. It will take anywhere from 1/2 - 3/4 cup of sauce to cover and coat the beef. Let the beef marinate in the fridge for 1 - 2 hours.

Step 3

Step 3.
When ready to cook, put 1 tbsp. butter and 1 tbsp. olive oil into one skillet. Heat fats on medium heat until butter starts to separate as shown below.

Step 4

Step 4
Put the beef and sauce from the container into the heated pan and spread out so it's even in the bottom. Let cook on medium, stirring occasionally to turn the meat. While waiting for the beef to brown, move on to Step 5.

Step 5

Step 5
Peel and wash veg.

Step 6

Step 6
Slice the veg up small as shown in the picture. The carrots can be tricky to cut this way if you're not used to it, and you need a *very sharp* knife. I usually cut each carrot into 1 inch [2.5cm] lengths; quarter each length vertically; and then cut each slice into tiny sticks as shown. This technique is known as a Julienne Cut, but where those are traditionally a little over 2 inches long, you only want 1 inch pieces for this recipe. Chop the snow peas into pieces, as shown. You can chop 3 - 4 of them at a time by stacking them. If they're fresh, they'll cut quickly and easily.

Step 7

Step 7
The meat should be browned enough by the time your vegetables are chopped. It should look like the beef in the pan below looks (click on the image for better detail if needed)

Step 8

Step 8
Add the carrots and stir them in evenly. Cover the pan and cook on the same heat as you've been simmering the beef on for about 5 minutes. The carrots will cook almost all the way in this time due to them being so thin.

Step 9

Step 9
Once the carrots are mostly cooked through, add in the chopped up snow peas. Keep cooking, uncovered, until the carrots and the peas are cooked to preference. I like veg on the crunch side of firm-cooked. If you like them softer, cook for longer, but turn the heat down some.

Step 10

Step 10
Once your meat and veg mix is finished cooking, set up an assembly line for yourself as shown below. Set it up however you like it. I usually just leave the rice in the pot and put it on a heat protector. I pour the tenderloin and vegetable mixture into a glass mixing bowl and set up the wraps to the left of the board. You can set up your assembly line however you like. It's best to let the rice and the meat mixture cool down some before making the wraps. I usually let both sit, uncovered, for 5 to 10 minutes.

Step 11

Step 11
Place 1 wrap on your counter top or cutting board and place about 1/4 cup of rice on it. I eyeball this, but you may want to use a 1/4 dry measure cup to help you out at first.

Step 12

Step 12
Top the rice with however much of the meat mixture you want using the slotted spoon so excess sauce stays in the bowl. Use the extra sauce as a dipping sauce if eating with your hands afterward or pour it over top the wraps on each plate and eat with a fork and knife. If you used 12 oz. beef, you should be ale to get 6 wraps out of the recipe. If you used 16 oz. beef, you should get a total of 8 wraps.

Step 13

Step 13
Fold the sides over the top, pulling some so it's semi-tight, but not too tight as seen below. Too loose and your wrap will be impossible to maneuver without it falling apart. Too tight and it'll burst while the wrapper is crisping.

Step 14

Step 14
As in the following image, fold the bottom of your wrap up. Before folding the top over, you can add a little water to the folded edge to ensure the wrap will stay closed. Because of the method I use to transfer the wraps to the pan, this shouldn't be necessary.

Step 15

Step 15
Carefully, but quickly flip the wrap so it's seam side down onto a flipper as shown below. For ease of use, your best bet is to use a flat, metal flipper without any holes in it.

Step 16

Step 16
Slide the wrap off of the flipper, seam side down still, into a pan with heated cooking fats. I sometimes like to use bacon grease for a little added flavour, but I usually use olive oil. Peanut oil, coconut oil, and other "specialty" oils can add some nice flavours. Once the seam side is crisped (approx. 2.5 minutes if your oil is hot enough, longer if not), quickly turn the wrap over using a new flipper and a set of tongs. The reason for using a new flipper is that your subsequent wraps will not slide off the one you use to put the wraps in the pan as well for some reason, despite having oil on there. Let cook another 2.5 minutes, or until properly crisped (golden brown) and transfer the wrap to a plate with paper towel on it.

Finished Wrap

Finished Wrap
Your wrap should look like this. Paper towel will absorb excess fat, but I prefer to put them onto cooling racks situated over paper towel. The excess fat will fall down, and the wrap will stay crisp on the bottom.

Alternative Wrap Method

As shown in the next four images, you can make your wraps by starting with a "diamond" instead of a "square". The wraps are easier to fold this way, but they have a thicker seam area that I don’t care for during the crisping process.

Alt Wrap Method Step 1
Alternative Wrap Method Step 1.
Alt Wrap Method Step 2
Alternative Wrap Method Step 2.
Alt Wrap Method Step 3
Alternative Wrap Method Step 3.
Alt Wrap Method Step 4
Alternative Wrap Method Step 4.

Cook More at a Time

Cooking Multiple Wraps at Once.
Once you get used to assmbling the wraps, you can cook two at a time. If your pan is bigger, you can fit even more. I've got one skillet that will allow me to cook 6 at a time.

Tips

  • Try different ingredients. Last night I made the beef tenderloin wraps and this morning, once I get this post up, I’m going to make breakfast wraps with scrambled eggs, bacon, onion. Anything you’d put into an omelette can be put into a breakfast version. There’s no way I can use 25 wraps in one go unless feeding a small horde. The wraps don’t re-freeze well if you get frozen ones, and for some reason, if they’re not frozen, they freeze even worse. Chicken, fish, and shellfish are good protein variations. If you use pork I recommend cooking it in a crock pot until it’s falling apart in whichever sauce you want to use. Use any vegetable you like - I’ve used bean sprouts, cabbage, broccoli, cauliflower, asparagus, regular peas, and corn. Mushrooms are sometimes nice too!
  • Try different fats as they will add a hint of additional flavour. I use bacon grease when doing the breakfast version, for instance. Peanut oil and coconut oil are nice with Asian versions. Lard [pork fat] will crisp the wraps really well. The same goes for olive oil. Avoid sunflower, canola, Crisco, and other “regular” vegetable oils. I don’t know why, but these oils leave more greasy residue behind than the bacon grease does.
  • Try different spices. I’ve used rice and chicken prepared with my coconut curry recipe. Into the coconut curry, I add spinach and bamboo shoots cut in the same way as the carrots in this recipe.
  • Eating low carb? If you are following this type of diet plan, these wraps can be a lifesaver when cravings for something with grains occur. Each wrap has only 4 carbs and are just 20 calories each. They’re not something to eat everyday, but they can help alleviate a craving without trying to work in a piece of bread or a tortilla - even most low carb versions of these have more carbs in them than these wraps and the wraps don’t contain a mass of artificial ingredients to mimic the taste of the “real thing”.
  • Want something for desert without resorting to high calorie pastry? Use these wraps. They can be cut into just about any shape or size and can be fried in the usual way in a pan filled with any type of filling and topped when done with whipped cream, if desired.

My Favourite Filling Variations

  • Scrambled eggs, bacon, ham, breakfast sausage, onion, shallots, mushrooms, broccoli, spinach, and/or any other omelette varation you can think of for breakfast style wraps.
  • Ground beef, cabbage, tomato sauce, paprika, salt, black pepper, and rice for a cabbage roll wrap.
  • Teriyaki sauce, chicken or beef, rice, carrots, and snow peas.
  • BBQ sauce [preferably a nice, spicy asian style], any type of meat [I like it with pulled pork], a complementary vegetable such as broccoli or asparagus. I never make this one with rice in it because I don’t feel it goes well with the rest of the ingredients.