Asian Beef Lettuce Wraps
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Everyday Food, January 2008
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 1/2 pounds flank steak
- Coarse salt and ground pepper
- 1 package (3 3/4 ounces) cellophane or bean-thread noodles
- 2 tablespoons vegetable oil
- 6 scallions, 3 sliced and 3 cut into thirds
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh, cilantro
- 1 garlic clove, minced
- 8 leaves Boston lettuce
- 1 ripe mango, peeled, pitted, and cut into strips
Directions
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Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes; thinly slice against the grain.
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While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.
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In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, mango, and scallion lengths; drizzle with sauce. Serve with noodles.
some recipes should be left alone. This is one of them . This is not an asian beef wrap.
Fabulous dish. My husband loved it, and it was so easy to make!
Another fabulous recipe. Although, it is healthier if you add natural brown rice because it keeps you full longer than cellophane noodles (which I love). and I use olive oil in savory dishes. This is really good just as it is.
Skip this recipe and go for the Takeout. I cook almost every night