The dressing for these Thai Beef Lettuce Wraps is sublime. It is fresh, full of citrus flavor, a tiny bit of heat and just perfect for a light lunch. I used butter lettuce and left over grilled flank steak but you could just as easily use Napa cabbage and serve it as a cold salad.

Thai Beef Lettuce Wraps

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Course: Lunch
Cuisine: Asian
Prep Time: 15 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 2 people



  • 8-10 sprigs cilantro chopped
  • 2 tbsp tamarind sauce or hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 orange zest and juice
  • 1 lime zest and juice
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1 tbsp honey
  • 1 tbsp Asian chili sauce
  • 1 tbsp toasted sesame oil


  • 6 slices left over grilled steak
  • 1 head butter lettuce or Napa cabbage
  • 1 red bell pepper cut into strips
  • 1 carrot julienned


  • 3-4 sprigs cilantro


Gather all ingredients before starting recipe.

  • Combine all dressing ingredients in a small bowl, and stir to combine.
  • Peel one carrot and using a mandolin, cut julienned shaped pieces, set aside until ready to use.
  • Core one red bell pepper, and slice into thin strips
  • Slice grilled left over steak, allow 2-3 pieces per wrap, depending on how large the steak is. Each slice should be about 4-6" long.
  • Prepare lettuce or cabbage. If using lettuce, separate leaves and set on a platter, if using cabbage, slice thinly and transfer to individual serving bowls.

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