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.
Ingredients
- DRESSING
- water↗1 cup
- fresh lime juice (not the bottled kind)↗1⁄2 cup
- brown sugar↗1⁄2 cup
- garlic, minced↗3 tablespoons
- garlic and red chile paste (more or less, as needed) or 1/2 teaspoon crushed red pepper flakes (more or less, as needed)1 teaspoon
- THE WRAPS
- vegetable oil↗3 cups
- rice sticks (mai fun)↗3 ounces
- INSIDE WRAP
- roast beef, thinly sliced, julienned (from deli)2 cups
- bean sprouts1 cup
- fresh mint leaves↗1⁄2 cup
- fresh cilantro leaves↗1⁄2 cup
- cucumber, seeded, bias sliced↗1
- yellow peppers or 1 red bell pepper, julienned↗1
- leaves red leaf lettuce (leaves make cups) or 10 large bibb lettuce (leaves make cups)↗10
Step-by-step instructions
- 1
Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
- 2
Reduce until dressing thickens slightly, about 20 minutes.
- 3
Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
- 4
Prepare remaining ingredients and arrange on a large platter.
- 5
Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
- 6
Drizzle with some dressing before eating.
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