Beef Salad Wrap

Name: Beef Salad Wrap
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tbsp fish sauce; 1/4 cup fresh lime juice; 2 tsp brown sugar; 2 garlic cloves, minced; 1 lemongrass stalk, finely minced; 1 Thai bird's eye chili, minced; 2 tsp rice vinegar; 1 tbsp vegetable oil; 2 large flour tortillas or rice paper wrappers; 2 cups butter lettuce or romaine, torn; 1 cucumber, thinly sliced; 1 red bell pepper, thinly sliced; 1 carrot, julienned; 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro, chopped; 1/4 cup Thai basil leaves; 1/2 cup bean sprouts; 1/4 cup roasted peanuts, crushed

A flavorful fusion wrap combining traditional Thai beef salad ingredients - tender marinated steak, fresh herbs, crunchy vegetables, and a spicy-sweet dressing - rolled into a portable lunch option with all the authentic Thai flavors.

30 minMediumServes 2460 cal/serving

ThaiLunchGrill and StovetopStandardHigh FiberDairy-FreePork-Free

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Ingredients

1 lb flank steak, thinly sliced against the grain
2 tbsp fish sauce
1/4 cup fresh lime juice
2 tsp brown sugar
2 garlic cloves, minced
1 lemongrass stalk, finely minced
1 Thai bird's eye chili, minced
2 tsp rice vinegar
1 tbsp vegetable oil
2 large flour tortillas or rice paper wrappers
2 cups butter lettuce or romaine, torn
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, julienned
1/2 cup fresh mint leaves
1/2 cup fresh cilantro, chopped
1/4 cup Thai basil leaves
1/2 cup bean sprouts
1/4 cup roasted peanuts, crushed

Instructions

1

In a medium bowl, whisk together 2 tbsp fish sauce, half of the 1/4 cup fresh lime juice, 2 tsp brown sugar, 2 minced garlic cloves, 1 finely minced lemongrass stalk, and half of the 1 minced Thai bird's eye chili to make the marinade.
2

Add the sliced 1 lb thinly sliced against the grain flank steak to the marinade, toss to coat, and refrigerate for at least 30 minutes, or up to 2 hours.
3

While the steak marinates, prepare the dressing by combining the remaining lime juice, fish sauce, Thai chili, 2 tsp rice vinegar, and brown sugar in a small bowl. Whisk until the sugar dissolves.
4

Heat a grill or large skillet over high heat. Add 1 tbsp vegetable oil if using a skillet.
5

Remove the steak from the marinade and cook for 2-3 minutes per side for medium-rare, or to your desired doneness.
6

Let the steak rest for 5 minutes, then slice thinly against the grain.
7

Warm the 2 large flour tortillas or rice paper wrappers slightly to make them more pliable, if using flour tortillas. If using rice paper wrappers, soak each in warm water for about 15 seconds until pliable.
8

To assemble the wraps, layer 2 cups torn butter lettuce or romaine, cooked steak, 1 thinly sliced cucumber, 1 thinly sliced red bell pepper, 1 julienned carrot, 1/2 cup fresh mint leaves, 1/2 cup chopped fresh cilantro, 1/4 cup Thai basil leaves, and 1/2 cup bean sprouts on each tortilla or wrapper.
9

Drizzle with the dressing and sprinkle with 1/4 cup crushed roasted peanuts.
10

To fold the wrap, fold in the sides, then roll up tightly from the bottom, enclosing the filling.
11

Cut each wrap in half diagonally and serve immediately.

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Questions

Can I skip the soak in Beef Salad Wrap?

Step 7 reads: "If using rice paper wrappers, soak each in warm water for about 15 seconds until pliable." Better not. The soak in step 7 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of Thai basil in Beef Salad Wrap?

The entry for Beef Salad Wrap calls for 1/4 cup Thai basil leaves. In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I use another cut instead of flank steak in Beef Salad Wrap?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef Salad Wrap uses 1 lb flank steak, thinly sliced against the grain.

How hot is Beef Salad Wrap?

Yes, it is properly hot. The heat in Beef Salad Wrap comes from 1 Thai bird's eye chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Beef Salad Wrap gluten-free?

Yes. The gluten in Beef Salad Wrap is 2 large flour tortillas or rice paper wrappers. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Beef Salad Wrap contain peanuts?

Yes: 1/4 cup roasted peanuts, crushed. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Beef Salad Wrap the day before?

Yes. Step 2 is a built-in pause of 2 hours: "Add the sliced 1 lb thinly sliced against the grain flank steak to the marinade, toss to coat, and refrigerate for at least 30 minutes, or up to 2 hours." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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