This Thai recipe makes two mouthwatering wraps, so if you're planning for the family it might be a good idea to double.... or triple the recipe. It's just that good!
Heat large skillet or grill to medium-high heat; add oil.
Season steak with salt and pepper.
Cook steak 8 minutes or until internal temperature reaches 145. Transfer to a cutting board, cover with aluminum foil tent, and let rest.
Add red onion to the same skillet and cook about five minutes or until soft.
In a small bowl, combine hoisin sauce, water and chili sauce. Set aside.
Slice steak across grain and fill cabbage leaves with rice, steak, red onion, green onion, cucumber and carrots. Serve with sauce.