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Continued: Recipes: Potato and Corn Salad, Asian BBQ Wraps, Farro Caprese Salad, Chicken Parmesan Tenders

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  • Last update: June 4, 2014 - 1:08 PM

Asian BBQ Beef and Coleslaw Wraps √

Serves 10.

Note: The beef can be made and kept refrigerated up to 1 day in advance. Reheat briefly in the microwave to bring beef to room temperature before assembling the wraps. The coleslaw can be made up to 4 hours in advance. From Meredith Deeds.

Beef:

• 1 tbsp. vegetable oil

2 1/2 lb. boneless beef chuck roast

• 1/2 c. hoisin sauce

• 1/4 c. low-sodium soy sauce

• 3 tbsp. rice vinegar

• 3 garlic cloves, minced

2 tbsp. Sriracha sauce or chile-garlic paste

1 1/2 tbsp. grated peeled fresh ginger

• 2 tsp. dark sesame oil

Coleslaw:

• 1/4 c. rice vinegar

• 1 tbsp. sugar

• 2 tsp. dark sesame oil

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