Thai Steak Lettuce Wraps Recipes
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
THAI BEEF LETTUCE WRAPS
Make and share this Thai Beef Lettuce Wraps recipe from Food.com.
Provided by Roy A.
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
- Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
- Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
- Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.
Nutrition Facts : Calories 343.6, Fat 14.6, SaturatedFat 5.9, Cholesterol 115.9, Sodium 1725.8, Carbohydrate 13.8, Fiber 4, Sugar 5.8, Protein 39.4
THAI STEAK LETTUCE WRAPS
Steps:
- Place chopped green beans on foil and fold into packet. Grill alongside flank steak. Cook 12 mins turning once. Cool beans and steak, cut into 1/2 inch pieces (steak). Toss all ingredients except lettuce leaves and rice crackers. Wrap mixture into lettuce and top with crackers.
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- Make the Sauce: In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine. Set aside.
- Heat the oil in a skillet and cook the ground meat until no pink remains. Drain the liquid. Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch. Add the Sauce and lemongrass and cook for another minute. Add the chopped nuts, green onions and cilantro and cook for another minute.
- To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf. Serve immediately.
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- Gather all of your ingredients. It is helpful to have everything out when you begin cooking so you can move fast.
- Set a large skillet on the medium heat, once warm add your ground beef to the skillet. Brown the ground beef by breaking apart as it cooking and moving/stirring around in the skillet. Ground beef is finished cooking when there is no longer any pink. This takes about 5-6 minutes. Stir occasionally while it cooks and you prep your other ingredients.
- While your beef is browning, in a medium size bowl or jar, add the ingredients for yours sauce. Add lime juice, coconut sugar, ginger, fish sauce, coconut aminos, chili paste, salt and pepper to the bowl. Whisk this until combined well.
- Once your ground beef is cooked through, add the sauce to the beef and simmer for 5 minutes on a low-medium heat.
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- Combine scallions, half of red chile, 2 cups of basil, carrots, lime juice, 1 Tablespoon of oil and a pinch of salt in a bowl. Toss until well coated and refrigerate until ready to serve.
- Heat a large frying pan or wok over medium high heat. Add 1 tablespoon of oil. Once hot, add all of the sliced garlic and half of the sliced red chile. Cook for 30 seconds, stirring constantly.
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- Place beef in a large resealable plastic bag. Whisk together marinade ingredients in a medium bowl (garlic through chili paste) and pour over the beef. Seal tightly and marinade for 30 minutes or overnight.
- When you're ready to prepare the lettuce wraps, pre-heat grill to high heat. Grill steak about 4 minutes per side for medium rare. (Longer if you prefer well done.) Remove steak from grill and let rest 10 minutes before slicing.
- While steak is grilling, whisk together the peanut dipping sauce: RXBar Peanut Butter through chili paste; set aside.
- When meat is done resting, thinly slice against the grain. Place a slice of meat inside the lettuce leaves and garnish with optional toppings. Dip or drizzle with peanut sauce to serve.
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- Combine all the ingredients and whisk together until the sugar is dissolved. Let sit for at least 15 minutes or up to 48 hours before using (cover and refrigerate). Will make about 1 1/4 cup. Reserve 1/4 cup for the slaw, 1/2 cup for the meat, and the remaining 1/2 cup or so to serve on the side.
- Combine all of the vegetables in a medium bowl. Right before serving, toss with 1/4 cup of the sauce until everything is coated.
- Preheat a grill to high heat and be sure the grates have been cleaned and oiled. Combine the meat with the oil and salt, being sure to thoroughly coat every single piece. Working in batches, place each piece of meat on the grill and let it cook until nicely charred, about 1-2 minutes. Turn the meat over and let it cook for about a minute more on the other side. Remove from the grill, and immediately drop into the reserved 1/2 cup of sauce. Repeat with the remaining pieces.
- Plate the meat with all it’s juices on a serving platter with the extra sauce on the side. Place the lettuce leaves on a large plate, and the fresh herbs on another. Have the slaw, chopped peanuts and hot sauce on the side so everyone can pass the plates around and make their own.
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- To make the marinade, stir the cilantro, tamarind paste, soy sauce, ginger, orange zest and juice, lime zest and juice, scallions, garlic, honey, and chile together in a small bowl.
- Place the steak in a shallow glass bowl or large sealable plastic bag. Pour half of the marinade over the steak and turn the meat or shake the bag to coat it with the marinade. (Reserve the remaining marinade for serving.) Cover the bowl or close the bag and set aside to marinate for about 30 minutes at room temperature or up to overnight in the refrigerator.
- Heat a grill pan or cast-iron skillet over medium-high heat until hot. Remove the steak from the marinade and season both sides to taste with salt and pepper. Cook the steak for 3 to 4 minutes per side for medium-rare. Move the steak to a cutting board, cover it loosely with foil to keep warm and allow it to rest for about 5 minutes before slicing.
- To serve, thinly slice the steak diagonally against the grain and put the steak slices on a platter. Drizzle the meat with the reserved marinade and arrange the lettuce leaves, sliced red pepper, carrot, and cilantro around the platter.
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- Combine soy sauce, lime juice, olive oil, honey, sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor then blend until smooth. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.
- Preheat a grill or grill pan to high heat then grill marinated steak until medium rare. Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber & onions and then drizzle with the almond butter sauce.
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