Best 7 Thai Roast Beef And Lettuce Rolls Recipes

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Are you seeking a culinary adventure that blends the vibrant flavors of Thailand with the elegance of a classic dish? Look no further than Thai Roast Beef and Lettuce Rolls. Embark on a journey of taste as we unveil the secrets of creating this delectable appetizer or main course, combining the savory richness of roasted beef with the freshness of crisp lettuce and a delightful array of Thai-inspired ingredients. Prepare to tantalize your taste buds and impress your guests with this symphony of flavors.

Let's cook with our recipes!

GRILLED THAI CURRY BEEF ROLL



Grilled Thai Curry Beef Roll image

Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chile, chopped
1 serrano chile, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Steps:

  • For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  • Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
  • For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  • Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  • Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

VIETNAMESE PORK LETTUCE WRAPS



Vietnamese Pork Lettuce Wraps image

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 24

1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
FILLING:
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

Steps:

  • In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

THAI ROAST BEEF AND LETTUCE ROLLS



Thai Roast Beef and Lettuce Rolls image

Categories     Beef     Appetizer     No-Cook     Quick & Easy     Lime     Mint     Hot Pepper     Carrot     Summer     Cilantro     Lettuce     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 10

1/2 cup fresh lime juice
1/4 cup Asian fish sauce*
1/4 cup granulated or light brown sugar
2 large garlic cloves, minced
2 teaspoons minced small fresh green chile such as Thai or serrano, including seeds, or 1 teaspoon dried hot red pepper flakes
16 very thin slices rare roast beef (3/4 to 1 lb)
16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
16 fresh mint sprigs
16 fresh cilantro sprigs
2 carrots, cut into 1/8-inch-thick matchsticks

Steps:

  • Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
  • Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro sprig, and some carrots. Serve with remaining sauce.
  • *Available at Asian markets and some supermarkets.

THAI BEEF WRAPS



Thai Beef Wraps image

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.

Provided by Manami

Categories     Lunch/Snacks

Time 1h

Yield 10 wraps

Number Of Ingredients 14

1 cup water
1/2 cup fresh lime juice (not the bottled kind)
1/2 cup brown sugar
3 tablespoons garlic, minced
1 teaspoon garlic and red chile paste (more or less, as needed) or 1/2 teaspoon crushed red pepper flakes (more or less, as needed)
3 cups vegetable oil
3 ounces rice sticks (mai fun)
2 cups roast beef, thinly sliced, julienned (from deli)
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 cucumber, seeded, bias sliced
1 yellow peppers or 1 red bell pepper, julienned
10 leaves red leaf lettuce (leaves make cups) or 10 large bibb lettuce (leaves make cups)

Steps:

  • PREPARE DRESSING:
  • Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
  • Reduce until dressing thickens slightly, about 20 minutes.
  • FOR THE WRAPS:.
  • Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
  • THE "INSIDES" OF WRAPS:.
  • Prepare remaining ingredients and arrange on a large platter.
  • TO SERVE:.
  • Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
  • Drizzle with some dressing before eating.

ASIAN ROLL LETTUCE WRAP



Asian Roll Lettuce Wrap image

This is a easy, wonderful, light yet filling meal with turkey or beef, rice and fresh veggies! Fun to eat! You will need at least eight 10-inch bamboo skewers for cooking the meat.

Provided by Liz

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 4

Number Of Ingredients 17

1 pound ground turkey
1 tablespoon light soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger root
1 cup brown rice
1 cup water
16 large lettuce leaves
1 cup shredded carrots
1 cup green onions, thinly sliced
1 cup sliced red bell pepper
1 cup sliced radishes
⅓ cup light soy sauce
⅓ cup water
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon sugar

Steps:

  • In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
  • In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
  • Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
  • Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
  • To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 42.8 g, Cholesterol 83.6 mg, Fat 9.9 g, Fiber 5.8 g, Protein 28.6 g, SaturatedFat 2.4 g, Sodium 951.3 mg, Sugar 6.8 g

GINGER BEEF AND LETTUCE-WRAPPED SLICED ROLLS



Ginger Beef and Lettuce-Wrapped Sliced Rolls image

Marinate and cook the beef a day ahead. The lettuce will be difficult at first to work with but you'll get the hang of it. When making the fresh ginger marinade for the beef in this recipe (or anything that's going to be grilled), use just the grated ginger juice, not the ginger fiber. The fiber burns quickly, giving the beef a scorched taste, which you don't want. Pickled mountain burdock (yamagobo) looks like skinny carrots and tastes like pickled parsnips. It's an extraordinary flavor to couple with ginger-flavored beef. The only tricky part of the recipe is not tearing the tender lettuce as you work with it. That's why it's wisest to blanch extra pieces of lettuce so that you have plenty to work with. Special sushi tools: Bamboo mat wrapped with plastic wrap, sashimi or sharp knife

Provided by One Little Deer

Categories     Thai

Time 2h10m

Yield 4 rolls, 4-6 serving(s)

Number Of Ingredients 8

2 ounces fresh gingerroot
2 tablespoons soy sauce
2 tablespoons mirin
1/2 lb rib eye or 1/2 lb top sirloin steak, trimmed of fat
1 teaspoon vegetable oil
12 large romaine lettuce, lettuces leaves
8 pickled mountain burdock root
4 cups prepared sushi rice

Steps:

  • Preparing the ginger beef.
  • Peel and grate the gingerroot in a circular motion until you have about 3 tablespoons of ginger. Squeeze the grated gingerroot to release all the juices. You should have about 2 tablespoons ginger juice for the marinade. Discard the ginger fiber.
  • Stir the ginger juice, soy sauce, and mirin together in the bottom of a small dish. Put the meat in the dish, turning to coat both sides with ginger marinade. Refrigerate the meat for 30 minutes, turning it once or twice.
  • Pour the vegetable oil into a heavy frying pan and place it over high heat. Once hot, fry the marinated meat, turning it over once or twice, for 4 to 5 minutes. Reduce the heat to low and pour in the ginger marinade. Cook the meat 4 to 5 minutes more, turning 2 or 3 times, until well done. Take the meat out of the pan and let it cool for 5 to 10 minutes before slicing it, allowing time for the juices to settle down. Slice the meat into 1/4-inch-thick strips. Set aside briefly or refrigerate overnight.
  • Assembling the Roll.
  • Bring a large pot of water to a boil. Drop in 1 or 2 lettuce leaves at a time, blanching them for 3 to 5 seconds at most. Using tongs, remove them from the water and then plunge them into a bowl of ice water to stop the cooking and set their color. Drain them on paper towels. Repeat until all the leaves are blanched. Slice off, without slicing through the lettuce, the raised back of the lettuce ribs.
  • Place the plastic-wrapped bamboo mat in front of you with its slats parallel to the edge of the table or countertop. Lay 2 blanched lettuce leaves down, ribbed side up, on the edge of the wrapped bamboo mat closest to you. The stalk ends should be slightly overlapping in the middle. Carefully open them up until they're completely flat. Their combined shape should be roughly 7 inches wide x 8 inches long. Fold in the tips of the lettuce if they extend off the bamboo mat. If a leaf tears, replace it or patch it with pieces of an extra leaf.
  • Spread 1 cup of prepared sushi rice evenly on the lettuce, leaving a 2-1/2-inch-wide strip of lettuce not covered with rice on the edge farthest away from you.
  • Lay 2 pieces of pickled mountain burdock, end to end, across the center of the rice, spanning the length of the lettuce. Bunch one-fourth of the ginger beef up next to the pickled burdock, spanning the length of the lettuce. Roll up this lettuce-wrapped roll as you would a nori-wrapped sliced roll: Lift the edge of the mat closest to you, keeping your fingers over the fillings. Roll the mat and its contents away from you until the edge of the mat touches straight down onto the far edge of the rice, enclosing the fillings completely. Tug on the mat to tighten the roll. Lift the edge of the mat up and finish rolling it up. Tug on the mat again to tighten the roll.
  • Lay a piece of plastic wrap over the roll. Cut the roll into 8 equal pieces, wiping your knife with a damp towel before each slice. Make 3 more rolls, following these instructions. Serve immediately or set aside in a cool place, covered, up to 2 hours.

Nutrition Facts : Calories 1189.5, Fat 20.4, SaturatedFat 6.2, Cholesterol 38.6, Sodium 745.5, Carbohydrate 216.2, Fiber 45, Sugar 22.9, Protein 46.9

Tips:

  • Preparing the ingredients ahead of time can save time and help ensure that the lettuce wraps are assembled quickly and easily.
  • Use high-quality flank steak for the best results. Look for a steak that is well-marinated and has a good amount of marbling.
  • Be sure to slice the steak thinly against the grain. This will help ensure that it is tender and easy to chew.
  • Don't overcook the steak. It should be cooked to medium-rare or medium for the best results.
  • Use a variety of vegetables and herbs in the lettuce wraps. This will add flavor and texture to the dish.
  • Be sure to use fresh lettuce leaves for the wraps. Wilted or damaged leaves will not hold up well.
  • Serve the lettuce wraps immediately after assembly. This will help ensure that the lettuce is crisp and the steak is warm.

Conclusion:

Thai roast beef and lettuce wraps are a delicious and healthy appetizer or main course. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and satisfying meal on the table in no time.

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