Hoisin-Jalapeno Beef Wraps with Ginger Slaw

These quick and easy beef wraps provide a pungent combination of sweet, hot and salty flavors. The subtle heat of the jalapeño jelly and the fiery fresh ginger add just the right amount of punch without being overwhelmingly hot. They make a great weeknight meal, fast cooking and not much cleanup.

Hoisin-Jalapeno Beef Wraps with Ginger Slaw

Hoisin-Jalapeno Beef Wraps with Ginger Slaw

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

These quick and easy Asian-style beef wraps use jalapeno jelly and fresh ginger for a delicious kick.


  • 3/4 lb boneless top sirloin, cut into 1/2 to 3/4-inch pieces
  • 1 small clove garlic, finely chopped
  • 2 tablespoons toasted sesame oil, divided
  • 2 tablespoons hoisin sauce
  • 1 tablespoon jalapeño jelly
  • 1 teaspoon soy sauce
  • 4 scallions, sliced
  • 6 8-inch flour tortillas

For the ginger slaw:

  • 2 cups finely shredded cabbage
  • 1 medium carrot, peeled and shredded
  • 1 small clove garlic, finely chopped
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons seasoned rice wine vinegar
  • Salt and freshly ground black pepper to taste


  1. Tightly wrap the flour tortillas in foil and place in a low oven (160°F) to warm through.
  2. Place the cubes of beef in a large bowl, add the garlic and 1 tablespoon of the sesame oil. Toss to coat and set aside at room temperature for 10 minutes.
  3. In a small bowl, whisk together the hoisin sauce, jalapeño jelly and soy sauce until smooth. Set aside.
  4. Combine the cabbage and carrot in a bowl. In a separate bowl, combine the garlic, ginger, vegetable oil, sesame oil and rice wine vinegar. Add to the cabbage and carrots and mix thoroughly.
  5. Season to taste with salt and pepper.
  6. Heat a wok or large skillet over high heat and add the remaining tablespoon of sesame oil. Add the beef and stir-fry for about 1-1/2 minutes, just until the beef is beginning to brown on the outside.
  7. Add the hoisin-jalapeño jelly mixture and continue cooking for 1 additional minute. Stir in the sliced scallions and remove from the heat.
  8. Spread the tortillas out on a flat surface. Place a portion of the ginger slaw in a line down the center of each.
  9. Top with a portion of beef and roll from one side to form a wrap. Serve immediately.


If you want to save time, buy pre-shredded coleslaw mix at the supermarket. You can also substitute apple cider vinegar for the rice wine vinegar if need be. Just add a pinch of sugar to compensate for the extra acidity.