Tuesday, January 18, 2011

Spice It Up!

I'm back with another delicious recipe from Men's Health to share with y'all today! We made this for dinner on Sunday night and I really enjoyed this recipe. I was a little nervous at first because Thomas told me how spicy the sauce for the beef was the first time he made this recipe for himself and in case you didn't know, I'm a big wimp when it comes to spicy food. We used sriracha as the chili sauce and I doubled all the other sauce ingredients which calmed the heat from the sriracha and made for a delicious sauce with just enough kick. In addition to the wraps, we made rice noodles with mushrooms, bean sprouts, and carrots in the wok. If you are looking for something different to try I promise this recipe will not disappoint!

Thai Beef Lettuce Wraps

12 oz flank, skirt, or sirloin steak
1 Tbsp chili sauce (we like sriracha)
1 jalapeno pepper, thinly sliced
2 Tbsp fish sauce
½ red onion, thinly sliced
Salt and pepper to taste
Limes, cut into wedges
½ cup chopped fresh cilantro
1 carrot, peeled and grated
1 head Bibb lettuce, washed and dried, leaves separated


1. Heat the grill or grill pan over high heat for at least 5 minutes. Season the steak with salt and pepper and toss it on. Cook for about 4 minutes on each side, until it's firm but yielding to the touch. Let it rest for 5 minutes.

2. Combine the chili sauce, fish sauce, and juice of one lime in a small saucepan over low heat.

3. Slice the steak thinly (if it's skirt or flank steak, be sure to cut against the grain) and drizzle half of the warm sauce over it. Set out the jalapeno and onion slices, cilantro, carrot, lettuce, and remaining lime wedges and sauce. Use the leaves like tortillas to wrap up the steak slices with the other ingredients. (Save some lime and sauce to use on your wrap as you eat).


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