Thai Beef lettuce Wraps

thai beef wraps | DisplacedHousewife

Thai Beef Lettuce Wraps

{ hot summer nights + neurosis }

I have this new game I’ve been playing with myself and it’s called Let’s Doubt All of Your Capabilities. It’s really fun. I make something and then I fret and stew and worry that it’s going to be a complete failure. You should try it sometime. It’s awesome. Why I’m doing this to myself in the middle of a hot, steamy summer I have no idea.

I’ve started a Supper Club for my friends and family several nights a week. I come up with some fun menus, send them out on Sunday and then people let me know if they want to partake. Zero pressure. You’re in, great. You’re not, fine.

So the previous week was gluttonous. Carnitas tacos, enchiladas, corn cakes, Mexican rice. I almost busted out a rubber band to help me with waist expansion. This week, I needed to lighten up. First thing that came to mind was Thai beef lettuce wraps. I was inspired by a Giada recipe, but aside from the beef and some ingredient crossover, this is all me. This went out with the Wednesday Supper club. My kids and I ate it. Loved it. Then I spent the rest of the evening worried that everyone was going to hate it. Third time this week I’ve done this. Neurotic and insecure are not attractive traits…they shall be banished by next week. Promise.

My supper club peeps loved it, by the way. Leftovers were even better. And everyone agreed that they felt healthy after they ate it. This. Never. Happens. Here. Enjoy the moment.

A Couple of Quickie Tips:

  • Serve with black (Forbidden) rice. Besides sounding terribly sexy, it’s tastier and healthier than brown or white rice. I read that it has the same amount of antioxidants as blueberries. It’s a starch and a superfood? I’m in love.
  • I use a non-stick wok. There really is no other way to do Asian food…otherwise you’re using heaps of oil and then what’s the point. Just give me an eclair and call it a day.
  • Have all of your ingredients prepped and chopped and ready to go…cooking will go fast tonight.
  • You could totally swap out the beef for another meat if you’re not feeling it. Perhaps chicken?
  • One other ingredient note…people freak out over fish sauce. I promise this amount is undetectable and is just the right amount to give you that Thai flavor flav. BUT, feel free to leave it out if it will give you cooking anxiety. It’s not worth it.
  • Serve with beer. Preferably Singha. That’s all I have to say about that. And eat outside.  It’s hot as balls these days. It’s so hot, I can’t stop talking about how hot it is.
  • For your cucumbers that you’re serving this with… Peel the cucumber. Then cut in half, lengthwise. Get a spoon and scoop out all of the seeds from both halves. Cut each halve into three, about 1 1/2-inch long, chunks. Then cut each of these chunks into thin, little matchsticks. Perfect and refreshing for your wraps. Welcome loves.

thai beef wraps | DisplacedHousewife

{ thai beef lettuce wraps }

Makes 4 Servings

INGREDIENTS

  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon chili garlic paste (or sauce)
  • 2 teaspoons fish sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons veggie oil
  • 2-inch chunk of ginger, peeled and finely minced
  • 4 scallions, white part finely chopped, green part cut in one-inch pieces (keep the white and the green parts separate as you will use them at different stages of cooking)
  • 2 cloves of garlic, peeled and chopped
  • 1 Thai chili (or Serrano), cored, seeded and thinly sliced
  • 2 red peppers, seeded, cored and thinly sliced
  • 1 pound sirloin, cut in thin strips
  • 1 lime, juiced (plus more for serving, see below)
  • 1 head of iceberg lettuce, cleaned and separated into large leafs
  • Non-negotiable to serve with: hella lime, thinly sliced cucumber matchsticks, chopped peanuts, Thai basil (or regular basil), mint and cilantro
  • Optional to serve with: thinly sliced radishes, mango, cabbage and/or carrots (Pickled carrots? Even better.)

INSTRUCTIONS

  1. First, make sure you’re comfy,  got a beer and everything is chopped and ready to go.
  2. Whisk together your soy sauce, chicken broth, honey, chili garlic paste, fish sauce, cornstarch and sesame oil and set aside.
  3. Heat your wok (or large skillet) over medium high heat and add the 2 tablespoons of oil. Put a small bit of ginger in the oil…if it sizzles, it’s ready. No sizzle sound, wait a minute or two before you start throwing stuff in.
  4. Once hot, add the ginger, garlic, chopped chili and the chopped white part of the green onions. Sauté for 1 minute.
  5. Add the thinly sliced red peppers and cook for 4 minutes until slightly softened; stirring occasionally and adjusting the heat so that nothing burns.
  6. Once the red peppers have softened a bit, add the soy sauce mixture to the wok. Bring to a boil and then lower to a simmer. The sauce should start to thicken after a minute or two. Continue to stir.
  7. Add the beef and the green part of the green onions. Sauté for about 4-5 minutes or until the beef is cooked through. Once cooked, remove from the heat.
  8. Squeeze the juice from one lime over the top of the dish. Sprinkle with chopped peanuts, Thai basil, mint and cilantro.
  9. Now you’re ready to roll. Grab a leaf of lettuce, put some of the beef mixture in the middle, throw on some cucumber sticks, a little more lime and a splash of  herbs. Roll up and eat. So healthy you should be sainted.

{ on my mind }

  • My chickens have started laying eggs and they have officially gone crackers. Red has become mean and hormonal. Laowai laid one shell-less egg and that’s it. And Esther sometimes lays an egg and sits in Red’s nesting bin, at the same time that Red wants to lay an egg and then it’s anarchy. I need to start making moonshine. Should they entertain me this much?
  • My tai tais came to visit. Will talk about this visit in an upcoming post…I’ve got something special planned.
  • The heat. That’s all. Just had to mention it one more time.
  • I was in a bit of a posting slump. Sometimes the offline world is wayyyy too demanding. I think I may have moved past this phase. We’ll see.
  • Happy weekend. It’s here. Practically.

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