Thai Roast Beef And Lettuce Rolls Recipes

Steps:

• Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
• Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro sprig, and some carrots. Serve with remaining sauce.
• *Available at Asian markets and some supermarkets.

Steps:

• PREPARE DRESSING:
• Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
• Reduce until dressing thickens slightly, about 20 minutes.
• FOR THE WRAPS:.
• Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
• THE "INSIDES" OF WRAPS:.
• Prepare remaining ingredients and arrange on a large platter.
• TO SERVE:.
• Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
• Drizzle with some dressing before eating.

Steps:

• In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
• Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
• Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Steps:

• Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes; thinly slice against the grain.
• While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.
• In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, mango, and scallion lengths; drizzle with sauce. Serve with noodles.

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.