Thai · Lunch
Grilled Beef Salad Lettuce Wraps
Grilled sirloin, sliced thin and tossed warm with lime juice, fish sauce, chili and mint in a Thai-style larb-adjacent salad, piled into crisp lettuce cups with cucumber, shallot and toasted rice powder. A lighter, oil-free take on the classic beef salad, wrapped rather than plated.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
328Calories
38.5gProtein
13.9gFat
11.2gCarbs
4.8gSugar
2.4gFiber
842mgSodium
80mgChol
5.3gSat Fat
850mgPotassium
78mgCalcium
3.9mgIron
2.1mcgVitamin B12
22mgVitamin C
Goes well with
Singha or Chang Lager
local
Thai Iced Tea (Cha Yen)
international
low-calorie
gluten-free
low-carb
protein-rich
low-cholesterol
low-calorie
Instructions
1
Prep
Pat the sirloin dry on a plate and season lightly with salt, letting it sit at room temperature for 5 minutes.
2
Sear
Heat a grill pan over high heat with cooking spray; grill the sirloin 2–3 minutes per side until deeply charred outside, pink inside.
3
Rest
Transfer the beef to a cutting board and rest for 5 minutes so the juices redistribute before slicing.
4
Build
Slice the rested beef thinly against the grain and place in a bowl with lime juice, fish sauce and sugar; toss until glossy.
5
Toss
Thinly slice the shallot and fresh chili; add shallot, chili, mint, cilantro, cucumber and toasted rice powder to the bowl; toss gently.
6
Plate
Arrange the lettuce leaves on a plate and spoon the warm beef salad evenly into each cup; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin, trimmed of visible fat
- 2 tbsp2 tbsp lime juice
- 4 tsp4 tsp fish sauce
- 22 small shallot
- 22 fresh red chili
- 6 tbsp6 tbsp mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 88 large cos or butter lettuce leaves, washed and dried
- 1/2 cup60g cucumber
- 2 tsp2 tsp toasted rice powder, dry-toasted raw jasmine rice
- 1 tsp1 tsp sugar-white
- cooking spray or 1/2 tsp vegetable-oil, for the grill pan
