Ingredients

Directions

1. Cumin-scented Dressing: Combine mayonnaise, ranch dressing and cumin in a small bowl. Cover and refrigerate. (Makes 1 1/2 cups (375 mL). 2. Beef Stir-Fry: Combine lime zest and juice, orange juice, garlic, chutney, cumin and cornstarch in a large bowl. Add the stir-fry strips and toss to coat; cover and refrigerate for 10 minutes or up to 2 hours. 3. Wrap naan breads in foil. Warm in preheated 400°F oven while you cook the beef. 4. Transfer beef strips from marinade with a slotted spoon to a clean bowl; discard marinade. Pat beef strips dry with paper towel. Heat 1 tbsp (15 mL) oil in large, deep nonstick skillet over medium-high heat. Cook beef, in batches, for about 1 minute per side or until browned all over; transfer to another clean bowl. 5. Divide beef among warmed naan breads. Top each with sliced onion and some of the Cumin-scented Dressing and fold over to eat. Serve with more of the Dressing as a dipping sauce.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Hip

Tandoori-Style Stir-Fried Beef Wraps

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stir Fry Strips

Marinating Stir-Fry Strips

Inside Round Stir Fry

Halal Beef Stir Fry