Thai Beef Salad Wraps

By dette

The complex interplay of sweet and sour, hot and herbal makes this sandwich a memorable wat to take a midday break.

Ingredients

• 1/2 oz. flank steak, trimmed
• 1 1/2 t. asian chile sauce
• 3 tbsp lime juice
• 1 t. fish sauce
• 2 t. light brown sugar
• 1 cucmber, halved, seeded, and thinly xliced, 1 1/2 c.
• 1 c. shredded carrots
• 2 c. Boston or Bibb lettuce, torn in bite-size pieces
• 1/4 c. fresh mint leaves (packed) large leaves torn in half
• 4 mulitgrain wraps (9" diameter)
• 1/4 c. chopped unsalted peanuts

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Heat the broiler with the oven rack about 4 inches from the heat. Pat the steak dry and sprinkle each side with 1/2 t of the chile sauce. Place the steak on a baking sheet and broil for 4 minutes per side. Set aside.

In a alarge bowl whisk together the lime juice, fish sauce, sugar, and remaining 1/2 t. chile sauce. Add the cucumber, carrots, lettuce, and mint and toss well.

Slice the steak across the grain as thinly as possible, cutting hte longer pieces in half as necessary, for 6-8 slices per wrap. Divide between the 4 wraps, placing slices in the upper two-thirds of each wrap. Top with the salad mixture (about 1 1/4 c each) and sprinkle with the peanuts. Fold up the bottom one-third and then foll in the sides, similar to a burrito with an open top



338 cal; 27 g prot; 36 g carb; 13 g tot fat; 3 g sat fat; 30 ng chol; 11 g dit fiber; 530 mg sod;