New This Month

Under 30 Minutes

Asian Beef Lettuce Wraps


Instead of going for takeout, go light with a standout ready in 30 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • suzibc
    22 FEB, 2011
    some recipes should be left alone. This is one of them . This is not an asian beef wrap.
  • ebeller
    21 FEB, 2011
    Fabulous dish. My husband loved it, and it was so easy to make!
  • MS12157780
    8 JAN, 2011
    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.
  • whitwhit
    29 JAN, 2009
    Skip this recipe and go for the Takeout. I cook almost every night