Thai Beef Lettuce Wraps with Peanut Dipping Sauce
- Total time
- 23 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 1 head Bibb lettuce (leaves separated )
- 1 pound flank steak
- 2 cloves garlic (minced)
- 2 tablespoons ginger (minced)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- 2 tablespoons lime juice
- 1 teaspoon chili paste (optional)
- 1/4 cup RXBar Peanut Butter
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 clove garlic (minced)
- 1 teaspoon chili paste (optional)
- 1 cup carrots (grated)
- 1 cup red onion (thinly sliced)
- 1 jalapeno (thinly sliced)
- 1/2 cup cilantro sprigs
Steps
- 1
Place beef in a large resealable plastic bag. Whisk together marinade ingredients in a medium bowl (garlic through chili paste) and pour over the beef. Seal tightly and marinade for 30 minutes or overnight.
- 2
When you're ready to prepare the lettuce wraps, pre-heat grill to high heat. Grill steak about 4 minutes per side for medium rare. (Longer if you prefer well done.) Remove steak from grill and let rest 10 minutes before slicing.
- 3
While steak is grilling, whisk together the peanut dipping sauce: RXBar Peanut Butter through chili paste; set aside.
- 4
When meat is done resting, thinly slice against the grain. Place a slice of meat inside the lettuce leaves and garnish with optional toppings. Dip or drizzle with peanut sauce to serve.
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