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Thai Beef Lettuce Wraps
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| PREP TIME: 10 minutes / TOTAL TIME: 25 minutes / SERVINGS: 2 | |
| 12 oz | flank, skirt, or sirloin steak |
| 1 Tbsp | sriracha |
| 1 | jalapeño pepper, thinly sliced |
| 2 Tbsp | fish sauce |
| ½ | red onion, thinly sliced |
| Salt | |
| pepper to taste | |
| 2 | limes, cut into wedges |
| ½ c | chopped fresh cilantro |
| 1 | carrot, peeled and grated |
| 1 head | Bibb lettuce, washed and dried, leaves separated |
1. HEAT a grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on. Cook for about 4 minutes on each side, until it's firm but yielding to the touch. Let it rest for 5 minutes.
2. COMBINE the sriracha, fish sauce, and juice of one lime in a small saucepan over low heat.
3. SLICE the steak thinly and drizzle half of the warm sauce over it. Set out the jalapeño and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat.)
NUTRITION (per serving) 290 cal, 40.4 g pro, 14 g carb, 3.6 g fiber, 8 g fat, 3 g sat fat, 1518 mg sodium
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