Thai-Style Sliced Beef Lettuce Wraps
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
- 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
Marinade Steak: 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. Cook Steak: 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. To Serve: 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!
