Thai-Style Sliced Beef Lettuce Wraps
A fresh recipe adapted from a recipe from Sara Fosters cookbook Casual Cooking. Dont be intimidated by the list of ingredients: this recipe is very simple, I have just added additional garnishes I enjoy (all of which are optional).
A fresh recipe adapted from a recipe from Sara Fosters cookbook Casual Cooking. Dont be intimidated by the list of ingredients: this recipe is very simple, I have just added additional garnishes I enjoy (all of which are optional).
- 1 garlic clove minced
- sugar to taste
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh ginger grated
- 2 scallions minced
- 1 orange zested and juiced
- 3 tbsp cilantro chopped
- 2 tbsp tamarind paste hoisin sauce will also work
- 1 lime zested and juiced
- 1 red or green chile very thinly sliced
- 1 tsp fish sauce (optional)
- 1 1/2 lbs skirt steak
- sea salt and freshly ground pepper
- 1 head bibb lettuce
- other garnishes for serving (optional):
- 2 cups bean sprouts
- 1 cup shredded carrot
- 1 english cucumber peeled and cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 4 scallions white and green parts sliced into thin rounds
- 1/3 cup mint cut into chiffonade
- 1/4 cup thai basil cut into chiffonade
- 4 oz cellophane noodles
- Carbohydrate 69.3672413189195 g
- Cholesterol 0 mg
- Fat 1.34221361191757 g
- Fiber 12.1965941944092 g
- Protein 32.9063331701396 g
- Saturated Fat 0.216999047652327 g
- Serving Size 1 1 Serving (896g)
- Sodium 14166.4150760564 mg
- Sugar 57.1706471245103 g
- Trans Fat 0.428799973254409 g
- Calories 387 calories
Step-by-step
- Mix cilantro tamarind paste, soy sauce, ginger, orange zest and juice, lime zest and juice, scallions, garlic honey, chile and fish sauce together. In a large ziplock bag, place the steak and half the marinade. Allow steak to marinade for 30 minutes at room temperature or, preferably, in the refrigerator overnight. Set the remaining half of the marinade aside for serving.
- Preheat grill. Grill steak 3-4 minutes per side over medium heat. Remove from grill and cover loosely with foil to keep warm. Allow to rest 5 minutes before slicing.
- Thinly slice on the diagonal against the grain. Make up a platter with the meat slices, carrots, bean sprouts and other desired garnishes. If desired, toss cellophane noodles with reserved marinade or rice vinegar sweetened to taste with a little sugar. Pass remaining marinade for additional garnish. Serve with lettuce leaves and enjoy!
Protecting the Marinade From Contamination
Tamarind paste drives the sour-sweet foundation of this dressing, but careless cooks frequently ruin batches by pouring used meat marinade over finished plates. Divide the liquid before the skirt steak touches any surface. Keep half strictly for serving and reserve the rest for the bag. Ignoring this basic food safety step guarantees cross-contamination. Whisking hoisin sauce directly into the tamarind substitute requires extra attention because hoisin contains more sugar and less natural acidity. Adjust the balance with extra lime juice if the swap makes the sauce overly thick.Grilling and Slicing Skirt Steak Correctly
Skirt steak demands high, direct heat to char the exterior while keeping the center medium-rare. Preheat gas grills to roughly 450 degrees Fahrenheit before laying down the meat. Cook strictly three to four minutes per side, then pull the protein off the grates. Rest the beef loosely under aluminum foil for five full minutes. Skipping the resting window forces escaping juices onto the cutting board instead of retaining them within the muscle fibers. Slice thinly on the diagonal and strictly against the grain to shorten the tough muscle fibers for tender bites.Managing Cellophane Noodles and Storage
Cellophane noodles absorb liquid rapidly and turn gummy if soaked too far in advance. Toss the cooked noodles with reserved marinade or sweetened rice vinegar just moments before plating. Leftover sliced beef and raw vegetables keep inside separate airtight containers in the refrigerator for up to three days, though dressed noodles do not survive overnight storage well. Reheat the meat gently in a skillet over low heat without overcooking the protein.
