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.

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  • Course Lunch
  • Cuisine Asian
  • Keyword 15 Minute Meal, All-Seasons, Delicious, Salad
Servings Prep Time Cook Time
2 people 15 minutes
Passive Time Total Time
15 minutes
Servings Prep Time Cook Time
2 people 15 minutes
Passive Time Total Time
15 minutes
Degree of Difficulty
  • 8-10 sprigs cilantro chopped
  • 2 tbspn tamarind sauce or hoisin sauce
  • 2 tbspn soy sauce
  • 1 tbspn grated ginger
  • 1 orange zest and juice
  • 1 lime zest and juice
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1 tbspn honey
  • 1 tbspn Asian chili sauce
  • 1 tbspn 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
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Combine all dressing ingredients in a small bowl, and stir to combine.
  3. Peel one carrot and using a mandolin, cut julienned shaped pieces, set aside until ready to use.
  4. Core one red bell pepper, and slice into thin strips
  5. 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.
  6. 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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