Thai Beef Lettuce Wraps

5 from 3 votes
40 minutes
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Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw is full of fresh, crunchy vegetables and lively herbs!  It’s the perfect meal to make when the mint hits the fan! Don’t miss my Thai Basil Beef for another delicious Thai dinner!

Photo of Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw on green square plates.

Mid-to-late spring is when my perennial herbs are at their best.  We’re having an early spring here and mint is already popping its wonderful, flavorful little head out of the ground.  When it gets going, there’s no stopping it.  Mint is one of those things you plant only if you really mean it because it spreads like crazy!

We could always take up drinking mint juleps and mojitos.  However, there are only so many of those a person can consume.  (Hic.)

Along with cilantro and basil, mint is used frequently in Thai cuisine.  In these Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw, I used mint in the dressing and in the vegetable slaw for a healthful, fresh and light dinner for two.  Feel free to use cilantro or basil instead if that’s what you prefer.

Photo of fresh mint.

We love these Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw that enables us to use some of that bounty.

Skirt steak is one of my favorite cuts of beef for things like lettuce wraps, tacos and fajitas.  Skirt steak takes very well to marinades because it’s thin.  Other cuts such as flank steak may be used.  However, skirt steak is thinner than a flank steak so it cooks faster and it’s easier to bite into in something like a wrap, taco or fajita.

Tips for making Thai Beef Lettuce Wraps:

  • Let the beef marinate at room temperature while preparing the dressing and vegetable slaw.  There’s no food safety danger for that short amount of time and the marinade is fairly acidic.
  • Always let meat rest for several minutes before slicing for the juices to redistribute.  Skirt steak should always be sliced against the grain.
Photo of Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw on green square plates.

Be sure to try these other fresh and crunchy wrap recipes!

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Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw on square green plate.

Thai Beef Lettuce Wraps

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw is full of fresh, crunchy vegetables and lively herbs!  It’s the perfect meal to make when the mint hits the fan!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Beef
Cuisine Thai
Servings 2 -3
Calories 667 kcal

Ingredients
  

Marinade and Beef

  • ¼ cup lime juice
  • 2 tablespoons canola oil - or vegetable oil
  • 1 tablespoon minced ginger
  • 4 cloves garlic - minced
  • 2 teaspoons green curry paste
  • ½ teaspoon salt
  • 12 ounces beef skirt steak

Dressing

  • ½ cup mint leaves - loosely packed
  • ¼ cup lime juice - or to taste
  • 1-2 jalapeno peppers - seeded if desired, coarsely chopped
  • 2 teaspoons minced ginger
  • 2 cloves garlic - minced
  • 2 tablespoons canola oil - or vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar - packed

Slaw

  • 1 package (12-ounce) broccoli slaw
  • 1 bunch scallions - white and light green part only, chopped
  • ¼ cup mint leaves - loosely packed, thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil - or vegetable oil

For Serving

  • Dry-roasted peanuts
  • Boston lettuce leaves
  • Lime wedges

Instructions
 

Marinade and Beef

  • Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw.
  • Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes.
  • Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side.

Dressing

  • Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside.

Slaw

  • Combine slaw ingredients in a bowl. Set aside.

Nutrition

Serving: 1 | Calories: 667kcal | Carbohydrates: 22g | Protein: 41g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2419mg | Potassium: 864mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1755IU | Vitamin C: 43mg | Calcium: 108mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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7 Comments

  1. OH NO! Nothing is worse than water issues… (been there, done that!). Hope it gets resolved quickly…. this is one of those recipes I just love. Healthy meals…. but it still has amazing flavors. Pinned it to make soon!

  2. I hadn’t realized that mint was common in Thai cooking – I’ll have to look at that! (And yours is so beautiful…) This looks like a great place to start!

    And good luck with the move back… Hope you get everything back to normal, soon.