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    Beef Featured Soups, Sides, Veg & Salads

    Thai Beef Salad Wraps


    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

    Serves 4 as a starter
    Servings 4


    Seared beef

    • 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.
    Thai beef salad wrap insta 1