Recipe By LINDA W.
Published Mar 21st
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 4 servings Calories 400.9

Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.

Recipe Ingredients

  • ½ pound eye of round, thinly sliced
  • ¼ cup lime juice
  • ¼ cup honey
  • 1 tablespoon vegetable oil
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon finely chopped fresh ginger root
  • 4 leaves red leaf lettuce - rinsed, dried and torn
  • 4 (8 inch) flour tortillas

Cooking Directions

  1. 1 Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
  2. 2 Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
  3. 3 Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

Nutrition Facts

  • Calories 400.9
  • Carbohydrate 46.9 g
  • Cholesterol 34.6 mg
  • Fat 17 g
  • Fiber 2.1 g
  • Protein 16.1 g
  • Saturated Fat 4.9 g
  • Sodium 354.7 mg
  • Sugar 17.8 g


  1. I've made this many times, also with chicken. After frying the meat I move it to a plate, then stir fry vegetables in a bit of extra oil before tossing the whole thing together. Onions, peppers, carrots, snow peas, etc. It's always a hit. Your beef will be rarer and more tender if you marinate - Read more ...
  2. Next time I will add Hot Pepper Flakes to add some spice to the sauce. Also the Lettuce was dry and boring. I will substitute w/an Asian Coleslaw.
  3. Instead of slicing the raw beef and marinating I left it whole and marinated it for a couple of hours then grilled the meat on my gas grill. I sliced the rare beef thinly across the grain and used that as the foundation of the wraps following the rest of the recipe as written. Very - Read more ...
  4. This is a good quick recipe that also happens to be fairly healthy! It needed a little something else after I reduced it so I added fresh ginger and a teaspoon of red curry paste along with a bit of rice wine vinegar...the result...awesome! I did however think that the amount of honey specified was - Read more ...
  5. I would make this again without using the wrap instead serving the meat over white rice. I think the wrap takes away from the Asian flavour. Also instead of boiling the marinade I'm going to try some cornstarch to thicken it up quicker.
  6. We made this recipe without any substitutions and thought it was just wonderful. The meat has a unique flavor that I could see not everyone enjoying, but it was a hit for us. The flavor is a bit more asian than I expected, but it worked perfectly.
  7. We loved this! One of my kids (11 yrs) thought they were great the 9 year old didn't. I do think it might be better with skirt steak will try that next!
  8. We grilled the meat along with onions and red peppers, and served the boiled down marinade separately. It was great this way - I think the fajitas would be a bit empty otherwise. We also used about 3/4 lb meat for 4 people and increased the sauce proportions a bit. I used about 4 times - Read more ...
  9. I'm a bit surprised at the comments that this recipe had too much lime. C'mon the basis of the original Mexican fajita is skirt steak and lime juice! Lime and beef go excellent together. Anyhow this recipe worked out okay but I still prefer the simple skirt steak marinated in lime and salted approach to - Read more ...

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