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This unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's chef Ben Sargent of Hook, Line, and Dinner. Sargent selected the finest of local ingredients from alligator farms, ranches, farm stands, and dairy along the way.
You don't have to travel cross-country for some of his dishes, though, you're now able to create one in your own kitchen.
For the beef
- 1 Pound ground lean beef
- 2 Tablespoons lime juice
- 2 Tablespoons tamari, or soy sauce
- 2 Tablespoons Sriracha sauce
- 2 Tablespoons Thai sweet chile sauce
- 1/4 Cup orange juice
- 1/4 Cup diced green onions
- 2 Tablespoons honey
- 1 head of Bibb lettuce, washed and dried, leaves separated
For the slaw
- 5 Cups shredded cabbage and carrots (you can use the organic bagged coleslaw mix)
- 1 Teaspoon fresh grated ginger
- 1 Teaspoon finely diced cilantro
- 1 Tablespoon lime juice
- 1 Teaspoon tamari
- 2 Tablespoons tahini paste
- 1/2 Cup natural chunky peanut butter
- 2 Tablespoons honey
- 1/3 Cup orange juice
Thai Beef Keto Lettuce Wraps
A real keto treat, these beef lettuce wraps can be your pre-workout or post-workout snack. They also make amazing options when you’re trying to make your friends and family love the keto diet. This recipe helps boost your healthy fat consumption. Drinks that go with beef lettuce wraps include keto agua fresca and keto lemonade.
- Heat the grill to hot or heat a grill pan over high heat for at least 5 minutes.
- Season the steak with salt and pepper and toss it onto the grill.
- Cook for about 4 minutes on each side, until it's firm but yielding to the touch. Let it rest for 5 minutes.
- Combine the hot sauce, fish sauce, and juice of 1 lime in a small saucepan over low heat.
- Slice the steak thinly (if it's flank or skirt steak, be sure to cut across the grain) and drizzle half of the warm sauce over it.
- Set out the jalapeño and onion slices, cilantro, carrot, and lettuce, along with the lime wedges and sauce.
- Use the leaves like tortillas to wrap up the steak slices with the other ingredients.
Eat This Tip
Here are a few other great culinary combinations that can be great options to stuff into lettuce leaves:
- Grilled mushrooms with goat cheese
- Curry chicken salad
- Grilled fish and guacamole (a lettuce fish taco!)
- Ground turkey sautéed with ginger, garlic, and soy sauce
- Carolina-style pulled pork
- Roasted root vegetables with quinoa
- Baked falafel and cucumber salad
- Chana Masala with basmati rice
RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.
Thai Beef Lettuce Wraps
Published: Jun 23, 2015 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.
This recipe for Thai Beef Lettuce Wraps is an easy and healthy grilled beef recipe! Flavorful Thai marinated grilled beef topped with a crunchy veggie slaw, with crushed peanuts, wrapped up in a crisp lettuce leaf. The best light and healthy summer dinner!
This past Sunday was the first day of summer. It’s the longest day of the year, and always goes down as one of my favorites. My day could be summarized as the perfect summer day: thick, humid air with random pop-up thunderstorms a lazy day on the beach complete with a dip in the ocean an ice cream cone that melted faster than I could eat it and a light, grilled dinner with lots of fresh veggies and herbs from the garden. I live for days like these.
These lettuce wraps, Thai only by my own association, are the quintessential summer supper. Grilled, light, bright and fresh, but oh-so-satisfying. Inspired mostly by the abundance of lettuce currently being produced in my garden. Do you need some lettuce? Please, by all means, stop by and pick some. And if you see Peter Rabbit, tell him to leave poor Mr. McGregor alone and to swing by Gaffney Gardens instead. We’ll take care of him.
I love a meal that focuses mainly on the vegetables, with just a little bit of meat to give us the protein we need to take that run we keep saying we’re going to take. Thin slices of beef are seasoned, then quickly flashed on a hot grill until nicely charred and just barely cooked through. From there, they get dipped in a robust bath of garlic, ginger, lime juice, sugar and fish sauce. This quick marinade happens after the meat is already cooked, so it’s perfect for non-planners like myself, especially after a long, lazy day at the beach.
To go with this bright, tender steak, we’ll need a bit of crunch. So a little slaw is in order, as well as some crushed peanuts for extra texture and flavor. The cool thing about this recipe is that we make one sauce, and it does triple duty acting as the meat marinade, the slaw dressing, and a little side sauce for those of us who like our food extra zingy.
This sauce is the magic potion that makes these lettuce wraps come alive. It’s great not only in this dish, but works with a variety of other meats, seafood, and vegetables as seen here and here.
We’ve got a whole season ahead of us (!!) to enjoy these long days and light suppers. So from my sleepy little beach town to yours, I wish you a very super extra Happy Summer!
1. Place beef in a large resealable plastic bag. Whisk together marinade ingredients in a medium bowl (garlic through chili paste) and pour over the beef. Seal tightly and marinade for 30 minutes or overnight.
2. When you're ready to prepare the lettuce wraps, pre-heat grill to high heat. Grill steak about 4 minutes per side for medium rare. (Longer if you prefer well done.) Remove steak from grill and let rest 10 minutes before slicing.
3. While steak is grilling, whisk together the peanut dipping sauce: RX Nut Butter Peanut Butter through chili paste set aside.
4. When meat is done resting, thinly slice against the grain. Place a slice of meat inside the lettuce leaves and garnish with optional toppings.
- Quick Glance
- Quick Glance
- 25 M
- 1 H
- Serves 4 to 6
- 3 tablespoons chopped cilantro leave
- 2 tablespoons tamarind paste, hoisin sauce, or barbecue sauce
- 2 tablespoons soy sauce
- 1 tablespoon grated peeled ginger (from a 1-inch piece)
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lime
- 2 scallions, minced (white and green parts)
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 small fresh red or green chile, thinly sliced
- 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
- Sea salt and freshly ground black pepper
- 1 head Bibb lettuce or 2 endive, leaves separated
To make the marinade, stir the cilantro, tamarind paste, soy sauce, ginger, orange zest and juice, lime zest and juice, scallions, garlic, honey, and chile together in a small bowl.
Place the steak in a shallow glass bowl or large sealable plastic bag. Pour half of the marinade over the steak and turn the meat or shake the bag to coat it with the marinade. (Reserve the remaining marinade for serving.) Cover the bowl or close the bag and set aside to marinate for about 30 minutes at room temperature or up to overnight in the refrigerator.
Heat a grill pan or cast-iron skillet over medium-high heat until hot. Remove the steak from the marinade and season both sides to taste with salt and pepper. Cook the steak for 3 to 4 minutes per side for medium-rare. Transfer the steak to a cutting board, cover it loosely with foil to keep warm, and allow it to rest for about 5 minutes before slicing.
To serve, thinly slice the steak diagonally against the grain and put the steak slices on a platter. Drizzle the meat with the reserved marinade and arrange the lettuce leaves around the platter.
Recipe Testers' Reviews
Mmmmm. This is delicious. The recipe advises to marinate skirt steak from 30 minutes to overnight. I marinated it for 4 hours, which was enough for the flavor to permeate the meat, although I'm thinking 30 minutes may not be enough. The recipe calls for 2 tablespoons tamarind paste, barbecue sauce, or hoisin sauce—this is quite a variation of possible flavor outcomes. I used tamarind. I like that the recipe also requires orange juice and zest, which is a welcome addition to the cilantro, soy sauce, ginger, lime, scallions, garlic, honey, and chile. Rather than use a skillet, we grilled the meat. We also added a touch of Thai Chile Vinegar Sauce for a different flavor to a couple of the wraps. This made a delicious and satisfying summer dinner and amongst the better Thai wraps we have had.
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What should I serve this with?
Honestly you don't need to add anything to the lettuce wraps since you technically have a complete meal with your protein and veggie. But if you want more, add your favorite rice.
The first time I made these I made rice and put the rice in the lettuce cups as well. This was filling and delicious.
Alternatively you could make a bowl and add the beef and toppings on top of the rice.
I hope you guys love these wraps as much as we do. This did get an "add it to the rotation" from my husband, which is the highest honors a recipe I make can get from him. So I hope you love these, and it makes it into your "dinner rotation" as well.
But wait friend! Have you signed up for sweet rustic bakes emails yet? If you are looking for simple ways to make your health and your family's health better Sign up here . and get your free "5 Steps to a Healthier Family + 1 day Real Food Menu".
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Thai Beef Basil Lettuce Wraps
It has been way too long since I posted a good Thai dish. I don’t know about you, but I crave good Thai food at least once a week, if not more. Living in Seattle, it’s not hard to find good Thai food (or Vietnamese Pho for that matter). I would almost go as far as to say, there is probably a Thai and Pho restaurant on every other block in the urban areas of town.
We happen to live one block from a really great Thai restaurant and last week when I was sick, I got some take-out soup from there. Simultaneously, I was in bed reading the new issue of BonAppetit Magazine and spotted what looked like a phenomenal recipe for Thai Basil Beef over Rice. I ripped it out and put it in my kitchen, knowing that I was going to make some version of it once I was back on my feet.
Fast forward not even a couple of days and these Thai Beef Lettuce Wraps graced our dinner table. The original recipe is meant to have more of a sauce and be served over rice but I changed it around a bit and adapted it to become lettuce wraps.
These are perfect for a quick mid-week dinner and as long as you keep the spice level under control (see NOTES below for more on that), toddler and kid-friendly.
- If you want this spicy, try to get a red Thai chile. For a more mild flavor, a red jalapeno will work. Since chilies can really vary in spiciness, smell or taste a tiny piece before you decide how much you want to use. I used half a large red jalapeno for the entire recipe and it was mild. I did this so my son could enjoy it (which he did!) but personally, I would have liked it much spicier!
- Feel free to sub fermented soy sauce or Tamari for the coconut aminos, but if you are trying to avoid soy and can’t find the aminos in your local stores, Amazon sells it for a reasonable price!
- I’ve been trying more brands of Coconut Palm Sugar and have found that Wholesome Sweeteners is a good value (at least online!).
- I am really liking Red Boat Fish Sauce as it is exceptionally high quality and made in a traditional fashion without any added water, preservatives or MSG.
- As for lettuce, use any rugged leafy green lettuce. I used Organic Iceberg but Boston Bibb or Butter lettuce or even crisp Romaine leaves would work!
Inspired and Adapted From: Thai Beef with Basil from BonAppetit Magazine – November 2013 Issue
What to serve with Thai Lettuce Wraps
These are typically offered as a starter at Thai restaurants – one piece per person. As for what main to have, you could really choose any Thai main dish – there’s nothing I wouldn’t choose in my collection of recipes! Here are some favourites:
Thai Main Dish Suggestions
The other option is to make a meal out of these lettuce cups by adding some sides to fill it out – and add some extra greens if you like. If you add one rice side and one salad, that will make quite a substantial meal for 4 people. Here are some suggestions!
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