Thai · Lunch
Grilled Beef Salad Lettuce Wraps (High-Protein)
Grilled beef sirloin sliced thin over crisp butter lettuce cups, tossed with shallot, mint, cilantro and lime fish sauce dressing in the style of Thai larb. Toasted peanuts and rice powder add texture and depth while keeping the bright, herbaceous, sour-spicy profile intact, served with black beans for protein and fiber.
$6
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
429Calories
50.2gProtein
19.1gFat
21.8gCarbs
8.9gSugar
5.8gFiber
1392mgSodium
140mgChol
5.6gSat Fat
1189mgPotassium
94mgCalcium
4.7mgIron
2.4mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Pat the beef dry, rub with oil and salt, then separate lettuce leaves. Dry-toast the rice in a small skillet over medium heat for 2 minutes until fragrant, then grind coarsely; set aside.
2
Grill
Sear the beef over high heat for 3 minutes per side until deep grill marks form and center reads medium rare (springy with slight resistance).
3
Rest
Let the beef rest for 5 minutes on a cutting board to redistribute juices.
4
Plate
Slice beef thinly against the grain and toss with fish sauce, lime juice, sugar, shallot, mint, cilantro, scallions, black beans, toasted rice, toasted gochugaru and peanuts. Spoon into lettuce cups and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin, thin steak
- 22 small head butter lettuce
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 small shallot
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 44 scallions
- 2 tsp2 tsp jasmine rice, dry
- 1 tsp1 tsp gochugaru
- 2 tbsp2 tbsp peanuts, raw
- 1 tsp1 tsp vegetable oil
- 2 pinch2 pinch salt
- 5.2 oz150g black bean, cooked
