Steak: Add 300g flank or skirt steak to a bowl with 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp crushed garlic and 1 tsp crushed ginger. Mix well and set aside to marinate for at least 20 minutes. Heat a large pan to high heat and add 1 tsp canola oil. Cook the steak for 2-3 minutes per side until medium rare. Remove and rest for 5 minutes before slicing thinly against the grain.

Slaw: Finely shred ¼ cabbage and thinly slice 1 cucumber. Add to a bowl and toss with 1 tsp lime juice and a pinch of salt.

Wraps: Heat roti wraps in a dry pan for 2 minutes per side until warm and slightly crispy.

Assemble: Lay roti wraps flat and spread with satay sauce. Top with cabbage, cucumber, sliced steak and fresh coriander. Drizzle with extra satay sauce and wrap tightly.