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
- 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.