Thai Beef Lettuce Wraps
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!
Servings: 2 -3
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.
Notes
TIPS:
- Ask your butcher for the OUTSIDE skirt. The outside skirt has more marbling, making it more tender and expensive than the inside skirt.
- 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.
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