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Thai Beef Lettuce Wraps
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 30 minutes
Source:
| 12 oz | flank steak, trimmed |
| 1½ tsp | Asian chili sauce |
| 3 Tbsp | fresh lime juice |
| 2 tsp | brown sugar |
| 1 tsp | fish sauce |
| 1 | cucumber, halved, seeded, and thinly sliced (1½ c) |
| 1 c | shredded carrots |
| 2 c | Boston or Bibb lettuce, torn in bite-size pieces |
| ¼ c (packed) | fresh mint leaves, large leaves torn in half |
| 4 multigrain wraps (9" diameter) | |
| ¼ c | chopped unsalted peanuts |
1. HEAT broiler with oven rack about 6" from heat. Pat steak dry and sprinkle each side with ½ tsp of the chili sauce. Place on baking sheet and broil 4 minutes per side for medium-rare or until desired doneness. Transfer to cutting board.
2. WHISK together lime juice, sugar, fish sauce, and remaining ½ tsp chili sauce. Add cucumber, carrots, lettuce, and mint and toss well.
3. SLICE steak across the grain as thinly as possible, cutting longer pieces in half as necessary, for 6 to 8 slices per wrap. Divide among wraps, placing slices in upper two-thirds of each wrap. Top with salad mixture (about 1¼ cups each) and sprinkle with peanuts. Fold up bottom third of 1 wrap and then roll in sides, similar to a burrito with an open top. Repeat with remaining wraps.
NUTRITION (per serving) 340 cal, 26 g pro, 44 g carb, 5 g fiber, 11 g fat, 3.5 g sat fat, 488 mg sodium
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