Textual Chef Textual Chef

Beef Salad Wrap

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

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. 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. 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. 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. 4

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

  5. 5

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

  6. 6

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

  7. 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. 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. 9

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

  10. 10

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

  11. 11

    Cut each wrap in half diagonally and serve immediately.

Questions

Can I make Beef Salad Wrap gluten-free?

Yes. The gluten in this entry 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.

How long does Beef Salad Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Beef Salad Wrap?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Thai entries

All Thai recipes · All Lunch recipes · All Beef recipes