THAI STEAK CABBAGE WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Toss with 1 teaspoon sesame oil and season with salt and pepper.
- Combine 1/4 cup water, the chili sauce, fish sauce, lime juice and 2 pinches salt in a small bowl. Set aside.
- Season the steak on both sides with salt and pepper and rub all over with the oyster sauce and remaining 1 teaspoon sesame oil. Grill the steak, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, pull off 16 outer leaves from the cabbage head and cut off the leafy tops. Thinly slice the steak against the grain. Fill the cabbage leaves with the noodles, mango, steak, peanuts, cilantro and basil. Season with salt. Serve with the sauce.
Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 729 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 25 grams, Sugar 10 grams
THAI PORK LARB WRAP
Provided by Food Network
Time 35m
Yield 1 wrap
Number Of Ingredients 12
Steps:
- Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
- Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
- Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.
AUTHENTIC THAI STEAK SALAD
An authentic Thai recipe. It was given to me by a family friend who was born in Thailand, but raised in the US when her parents immigrated.
Provided by toripf
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
- Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
- Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
- Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 8 g, Cholesterol 26.9 mg, Fat 4.5 g, Fiber 2.6 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 639.5 mg, Sugar 3.9 g
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
THAI STEAK WRAP
Make and share this Thai Steak Wrap recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6-8
Number Of Ingredients 21
Steps:
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill(or broil) for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small glass bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan or heavy skillet, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS
Provided by Robin Miller : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
- Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
- Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.
THAI STEAK WRAP
Provided by Food Network
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
- Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
- In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
- Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
- Remove from heat and add cilantro.
- Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.
THAI BEEF WRAPS
The spicy, sweet, tangy flavors of Thai beef salad are a great way to showcase leftover roast beef. The recipe makes about 10 wraps in about an hour.Why not a hand-held salad? These are great for a buffet dinner - where you can have each diner assemble their own wrap. CuisineAtHome, Issue 41, Spiralbound Volume 7.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 10 wraps
Number Of Ingredients 14
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.
ASIAN STEAK WRAPS
Another recipe found in TOH that I am posting for ZWT 6. Description states: The zesty marinade with a splash of fresh lime juice makes these slightly sesame-flavored wraps a treat. To speed prep time, use a 1-pound package of frozen onion and pepper mix.
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 1 hour. Add salt and pepper to remaining marinade; cover and refrigerate.
- Drain beef and discard marinade. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef until no longer pink; remove and keep warm. In the same pan, stir-fry onion and peppers until crisp-tender. Stir in reserved marinade. Return beef to the pan; heat through.
- Spread tortillas with cream cheese; top with beef mixture and sprinkle with sesame seeds. Roll up.
Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 4, Cholesterol 75.7, Sodium 604.9, Carbohydrate 38.7, Fiber 3.3, Sugar 18.6, Protein 30.3
ONE-BITE THAI "FLAVOR BOMB" SALAD WRAPS (MIANG KHAM)
This is one of the most delicious, most exciting appetizers of all time. I've only had my mind blown a few times, but when I tried miang kham, that was one of those times. A savory, yet sweet sauce pulls together the intense, immense flavors that these salad bombs hold, and they're perfect for serving at parties.
Provided by Chef John
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
- Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
- To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
- Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 13.1 mg, Fat 12 g, Fiber 3.8 g, Protein 9.4 g, SaturatedFat 6.5 g, Sodium 326.9 mg, Sugar 15.6 g
THAI BEEF LETTUCE WRAPS
Make and share this Thai Beef Lettuce Wraps recipe from Food.com.
Provided by Roy A.
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
- Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
- Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
- Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.
Nutrition Facts : Calories 343.6, Fat 14.6, SaturatedFat 5.9, Cholesterol 115.9, Sodium 1725.8, Carbohydrate 13.8, Fiber 4, Sugar 5.8, Protein 39.4
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