THAI STEAK LETTUCE WRAPS

By LaFleur Magazine

Sesame ginger and mango Beef Thai Lettuce Wraps are the perfect recipe for a light summer dinner and relatively easy to prepare. Several ingredients can be pre-made and left for 1 - 2 days in the refrigerator. Shop for organic, fresh apples and mango for garden fresh flavor. Grill beef and cut into strips. Top with julienned slices of fresh mango and juicy apple.

Add delicious, sesame ginger sauce for an unforgettable dinner. Guests, partygoers, and family members will all enjoy lettuce wraps served as the main course or as a starter for a Thai dinner.
Ingredients
  • 1 head butter lettuce
  • 2, 8 oz steaks, cooked medium and cut into strips
  • 1/2 cup mango, julienned thinly
  • 1/2 cup apple, (peeled and pitted) julienned thinly
  • 1/3 cup scallions, finely sliced
  • 3 cups white rice
  • 1 package Asian noodles
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh garlic
  • 1 1/2 teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 1/2 cup soy sauce (regular or low sodium)
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon hot chili or pepper sauce or to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
Directions
  • Cook rice and keep warm until serving.
  • Cook steak to medium on a grill set to medium - high heat and cut into strips.
  • Prepare mango, apple and scallions.
  • Boil Asian noodles according to package directions and set aside.
  • In a food processor, blend ginger, lime juice, sesame oil, sugar, garlic,
  • rice wine vinegar, soy sauce, chili sauce, salt and pepper.
  • Arrange butter lettuce on a serving tray.
  • Scoop rice onto lettuce leaf, top with steak or chicken, noodles, mango, scallions,
  • and pour sauce over each wrap.
  • Serve with chilled IPA, or other cool beverage.
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