Thai Beef Lettuce Wraps

This is one of Normy’s FAVORITE recipes I make. This would be the #1 go to recipe to make Normy happy!

Found it in my Women’s Health Magazine from forever ago!

This would be a recipe to laminate!

Yes, I am a dork!

I Laminate all my favorite recipes! The GOOD ones I use a lot and all Pioneer Woman recipes, because you KNOW all of hers are GOOD!


12 oz flank, skirt, or sirloin steak
1 tbsp chili sauce (we like sriracha)
1 jalapeno pepper, thinly sliced
2 tbsp fish sauce (P-U)
1/2 red onion, thinly sliced
Salt and pepper to taste
2 limes, cut into wedges
1/2 cup chopped fresh cilantro
1 carrot, peeled and grated
1 head Bibb lettuce, washed and dried, leaves separated (I used Butter Lettuce)

This is what happens when you are trying to Julianne a carrot (I don’t grate the carrots for this recipe I like them Julianned). I was going too fast and the knife slipped…(me go too fast? NEVER)
Damn knife!

Damn knife!

Normy had to take over for a minute…

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.

Combine the chili sauce, fish sauce, and juice of one lime

in a small saucepan over low heat.

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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