Thai · Dinner
Grilled Beef Salad Lettuce Wraps (Gluten-Free)
Grilled beef sirloin, sliced thin and tossed warm with lime juice, fish sauce, shallot, mint and cilantro in a Thai larb-style dressing, spooned into crisp lettuce cups. Toasted rice powder adds crunch and fresh chili brings clean heat throughout the wraps.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
392Calories
42.1gProtein
18.9gFat
13.8gCarbs
3.1gSugar
2.3gFiber
1215mgSodium
118mgChol
6.9gSat Fat
870mgPotassium
75mgCalcium
4.3mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat the sirloin steak dry with paper towel, season lightly with salt, and slice the shallot, mint, cilantro, scallion and chili thinly.
2
Toast
Toast the raw jasmine rice in a dry small skillet over medium heat for 3-4 minutes, shaking often, until grains turn golden brown and smell nutty. Crush into coarse powder.
3
Grill
Rub the steak with vegetable oil and grill on a hot grill pan over high heat for 3-4 minutes per side until deep grill marks form and center reaches medium.
4
Rest
Let the steak rest on a cutting board for 5 minutes to redistribute juices, then slice thinly against the grain.
5
Toss
Combine warm beef slices with lime juice, fish sauce, tamari, shallot, mint, cilantro, scallion, chili and toasted rice powder in a mixing bowl. Toss gently until evenly distributed.
6
Plate
Spoon warm beef salad into lettuce leaves, arrange on a plate, and finish with optional gochugaru for color.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 2 tbsp2 tbsp lime juice
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp gluten-free tamari
- 22 small shallot
- 2 oz56g mint leaves
- 2 oz56g cilantro leaves
- 22 scallion
- 22 fresh red chili
- 2 tbsp2 tbsp raw jasmine rice
- 1 tsp1 tsp gochugaru (or ground dried chili), optional
- 88 large lettuce leaves (Bibb or iceberg)
- 1 tsp1 tsp vegetable oil, for the grill
