This is inspired by the traditional Thai beef salad, but made slightly easier as I omitted the roasted rice powder. But what lacks in the crunch from the roasted rice, was substituted by the crunch from the cucumber ribbons. The only reason I omitted the roasted rice was because I do not have a mortar and pestle, and using my food processor to process that little bit of roasted rice is not going to be efficient/effective.
I do like the extra freshness this version of Thai beef salad gives though. Crisp romaine lettuce, juicy tomatoes, freshness of the mint leaves, plus a bit of bite from the red onions goes so well together. Wrapping everything up makes it easier to eat as well. The dressing has a good balance of sweet, sour, savoury, and spiciness. I used flank steak because I prefer leaner cut of meat. But feel free to substitute to a cut of your preference.
Thai Beef Salad Wraps
Serves 4 as a starter
- 1/4 cup pineapple juice
- salt and pepper to taste
- 1 tbsp oil
- 1/2 tsp red pepper flakes
- 1 clove garlic pressed
- 1 tbsp chopped coriander leaves cilantro
- 1 tbsp sugar
- 2 tbsp fish sauce
- juice of 1 lime
- 8 pieces romaine lettuces
- 1/2 to mato thinly sliced
- 1/2 cucumber ribboned using a vegetable peeler
- Handful of mint leaves
- 1/4 red onion thinly sliced
Marinate flank steak in pineapple juice for at least 30 minutes.
Pat dry beef, then season with salt and pepper.
Heat pan on medium high heat, then add oil.
Sear flank steak 3-5 minutes on both sides depending on your preferred done-ness.
Allow to rest for 5-10 minutes before slicing beef into thin strips.
Assemble wraps with romaine lettuces, cucumber, tomato, beef, onions, and mint leaves.
Then spoon some of the dressing over beef.