Best 7 Thai Steak Lettuce Wraps Recipes

THAI LETTUCE WRAPS

Steps:

• For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
• Heat a grill pan over high heat.
• Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
• For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
• To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

ASIAN LETTUCE WRAPS

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.

THAI STEAK LETTUCE WRAPS

Steps:

• Place chopped green beans on foil and fold into packet. Grill alongside flank steak. Cook 12 mins turning once. Cool beans and steak, cut into 1/2 inch pieces (steak). Toss all ingredients except lettuce leaves and rice crackers. Wrap mixture into lettuce and top with crackers.

THAI STEAK WRAP

Steps:

• In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
• Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
• In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
• Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
• Remove from heat and add cilantro.
• Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.

SPICY THAI-STYLE LETTUCE WRAPS

Steps:

• Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

THAI BEEF LETTUCE WRAPS

Steps:

• Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
• Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
• Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
• Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.

THAI BEEF LETTUCE WRAPS

Steps:

• Heat the grill to hot. Season the steak with salt and pepper and cook for about 4 minutes on each side. Remove and let rest for 5 minutes.
• Combine the hot sauce and lime juice in a small saucepan over low heat.
• Slice the steak thinly and drizzle the warm sauce over it. Use the lettuce leaves like tortillas and wrap up the steak slices with the onion, carrot and jalapeno.