Thaisteakwrap 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 STEAK CABBAGE WRAPS



Thai Steak Cabbage Wraps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 ounces rice vermicelli
2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
2 tablespoons Thai sweet chili sauce
1 tablespoon fish sauce
1 tablespoon fresh lime juice 1 pound boneless beef sirloin steak (about 1 inch thick), excess fat trimmed
1 tablespoon oyster sauce
1 head napa cabbage
1/2 mango, peeled and cut into thin strips
1/3 cup roasted salted peanuts, chopped
1/2 cup fresh cilantro
1/2 cup fresh basil

Steps:

  • Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper.
  • Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside.
  • Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 729 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 25 grams, Sugar 10 grams

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