Thai · Lunch
Grilled Beef Salad Lettuce Wraps
Thai-style grilled beef salad wraps feature sliced grilled beef sirloin tossed with lime juice, fish sauce, chili, shallot, mint and cilantro, spooned into crisp lettuce cups. The dish balances char-grilled beef with sour, salty, spicy and herbal notes, finished with toasted rice powder for crunch.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
386Calories
39.2gProtein
16.9gFat
15.8gCarbs
6.8gSugar
2.3gFiber
1210mgSodium
105mgChol
6.1gSat Fat
680mgPotassium
65mgCalcium
4.2mgIron
2.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat beef sirloin dry, rub with oil and salt, let sit 5 minutes at room temperature.
2
Toast jasmine rice in a dry skillet over medium heat for 3 to 4 minutes until deep golden brown, then grind to coarse powder.
3
Grill
Place beef on a skillet over medium-high heat and cook 3 to 4 minutes per side until dark crust forms and internal temperature reaches 130°F for medium-rare.
4
Rest beef on a cutting board for 5 minutes so juices redistribute.
5
Slice beef thinly against the grain into a bowl, add fish sauce, lime juice, sugar, shallot, mint, cilantro, scallion and chili flakes, toss until evenly coated.
6
Sprinkle rice powder over the beef mixture and toss briefly until powder clings and no dry clumps remain.
7
Plate
Arrange lettuce leaves on a plate and spoon dressed beef salad into each leaf just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 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 cilantro leaves
- 22 scallion
- 1 tsp1 tsp dried chili flakes
- 2 tbsp2 tbsp jasmine rice
- 88 large lettuce leaves
- 2 tsp2 tsp vegetable oil
