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!
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.
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.
Be sure to try these other fresh and crunchy wrap recipes!
- Vietnamese Beef Lettuce Wraps with Rice Noodles and Cucumber Relish
- Turkish Turkey Meatball Lettuce Wraps with Tzatziki
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
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- ¼ cup lime juice
- 2 tablespoons canola or vegetable oil
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 2 teaspoons green curry paste
- ½ teaspoon salt
- 12 ounces beef skirt steak
- ½ cup mint leaves, loosely packed
- ¼ cup lime juice, or to taste
- 1 or 2 jalapeno peppers, coarsely chopped
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 2 tablespoons canola or vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 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 or vegetable oil
- FOR SERVING
- Dry-roasted peanuts
- Boston lettuce leaves
- Lime wedges
MARINADE: Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw.
DRESSING: Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside.
SLAW: Combine slaw ingredients in a bowl. Set aside.
BEEF: 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.
Amount Per Serving: Calories: 1440Total Fat: 112gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 80gCholesterol: 181mgSodium: 5184mgCarbohydrates: 47gFiber: 5gSugar: 23gProtein: 64g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.