Pursuit
Cambodian kitchen · Four wraps
The beef, the crunch and the creamy pepper spread. All in one wrap.
Allow about 20 minutes to marinate the beef and prep the salad, then about 15 minutes to air-fry in batches.
A little time in the kitchen
Lok Lak works in a wrap because the cold side does so much of the work. Keep the lettuce crisp, slice the onions thin and give the beef a little room in the air fryer.
The spread belongs in the portion count too. This version uses Greek yogurt with lime, garlic and plenty of black pepper.
The beef, the crunch and the creamy pepper spread.
Made in my kitchen · Watch the original reel
The small things that matter
Thin strips make flank steak easier to bite through once it is wrapped.
Give the beef room. Two quick batches work better than a crowded basket.
Keep the salad and yogurt sauce cold until you are ready to assemble.
What you need
Divide the cooked beef and yogurt spread into four equal portions. Serve any salad that does not fit in the wrap alongside.
Slice across the grain. Thin strips of flank steak are easier to bite through once wrapped. Keep raw-meat utensils away from the cold ingredients.
You'll need: kitchen scale, mixing bowls, air fryer, food thermometer, four containers if meal prepping
Macros, Pursuit-style
One wrap meal comes in around 370 calories and 42 g of protein, sauce and salad included. Real food, real numbers, no guesswork.
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How to make it
Toss the beef with the oyster sauce, soy sauces, fish sauce, garlic, stevia, pepper, cornstarch and baking soda. Cover and refrigerate for 15 to 20 minutes while you prep the salad. Keep raw-meat utensils separate from the cold ingredients.
Mix the rice vinegar, water and a little stevia. Toss with the thinly sliced onion and leave it to soften slightly while you prepare everything else.
Mix the yogurt, lime juice, garlic powder, salt and pepper until smooth. Keep chilled until serving.
Preheat the air fryer to 400°F. Use the measured oil to lightly coat the basket and beef. Arrange the strips in one layer, working in batches. Start checking at 4 to 5 minutes and shake halfway through. Cook until the beef reaches at least 145°F, then rest for 3 minutes. Discard any marinade left in the raw-meat bowl.
Divide the cooked beef and yogurt spread into four equal portions. Put one portion of each into a tortilla with some of the romaine, drained onion, cucumber and optional tomato. Roll or fold to hold the filling. Divide any salad that does not fit between the four meals and serve it alongside.
The soft version is shown in the photo. If you prefer a crisp finish, the written source suggests air-frying the assembled wrap at 375°F for 3 to 4 minutes. For meal prep, keep the parts separate, refrigerate promptly and use within 3 to 4 days. Reheat the beef to 165°F before assembling with the cold salad and yogurt.
