Thai Roast Beef And Lettuce Rolls Recipes

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THAI BEEF WRAPS



Thai Beef Wraps image

The spicy, sweet, tangy flavors of Thai beef salad are a great way to showcase leftover roast beef. The recipe makes about 10 wraps in about an hour.Why not a hand-held salad? These are great for a buffet dinner - where you can have each diner assemble their own wrap. CuisineAtHome, Issue 41, Spiralbound Volume 7.

Provided by Manami

Categories     Lunch/Snacks

Time 1h

Yield 10 wraps

Number Of Ingredients 14

1 cup water
1/2 cup fresh lime juice (not the bottled kind)
1/2 cup brown sugar
3 tablespoons garlic, minced
1 teaspoon garlic and red chile paste (more or less, as needed) or 1/2 teaspoon crushed red pepper flakes (more or less, as needed)
3 cups vegetable oil
3 ounces rice sticks (mai fun)
2 cups roast beef, thinly sliced, julienned (from deli)
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 cucumber, seeded, bias sliced
1 yellow peppers or 1 red bell pepper, julienned
10 leaves red leaf lettuce (leaves make cups) or 10 large bibb lettuce (leaves make cups)

Steps:

  • PREPARE DRESSING:
  • Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
  • Reduce until dressing thickens slightly, about 20 minutes.
  • FOR THE WRAPS:.
  • Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
  • THE "INSIDES" OF WRAPS:.
  • Prepare remaining ingredients and arrange on a large platter.
  • TO SERVE:.
  • Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
  • Drizzle with some dressing before eating.

THAI ROAST BEEF AND LETTUCE ROLLS



Thai Roast Beef and Lettuce Rolls image

Categories     Beef     Appetizer     No-Cook     Quick & Easy     Lime     Mint     Hot Pepper     Carrot     Summer     Cilantro     Lettuce     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 10

1/2 cup fresh lime juice
1/4 cup Asian fish sauce*
1/4 cup granulated or light brown sugar
2 large garlic cloves, minced
2 teaspoons minced small fresh green chile such as Thai or serrano, including seeds, or 1 teaspoon dried hot red pepper flakes
16 very thin slices rare roast beef (3/4 to 1 lb)
16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
16 fresh mint sprigs
16 fresh cilantro sprigs
2 carrots, cut into 1/8-inch-thick matchsticks

Steps:

  • Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
  • Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro sprig, and some carrots. Serve with remaining sauce.
  • *Available at Asian markets and some supermarkets.

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