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Ingredients
- 1 teaspoon mushroom soy
- 1/2 plus 1/4 teaspoons sesame oil
- 1/4 teaspooncornstarch
- 4 oz. beef flank steak, cut into 1/4 inch cubes
- 1 tablespoon fish sauce
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons sugar
- 2 tablespoons peanut oil
- 6 pieces bibb lettuce leaves
- 2 pinches kosher salt
- 1/4 cup diced red onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped celery
- 1/2 teaspoon minced Thai chilies
- 1/2 teaspoon minced lemongrass
- 1 pinch minced kaffir lime leaf
- 1-1/2 teaspoons roughly chopped roasted peanuts
- 1 tablespoon Thai basil
- 1 tablespoon cilantro
- 1 ounce crispy rice noodles (cooked per instructions on package)
- Big Bowl Peanut Sauce (as needed)
Details
Preparation
Step 1
Mix mushroom soy, sesame oil and cornstarch together. Pour this mixture over the cubed steak and set aside to marinate for at least one hour. Mix fish sauce, lemon juice, sugar,1 tablespoon peanut oil, and 1/4 teaspoon sesame oil together, set aside. Wash bibb lettuce leaves and set aside to drain.
Heat a wok over a hot flame. When hot, add remaining peanut oil to coat, then add the marinated steak, the kosher salt and cook, stirring, about 1-1/2 to 2 minutes (until browned on outside but still tender on the inside). Pour the fish sauce mixture to a large bowl. Add all the remaining ingredients, tossing gently to coat like a salad. Add the cooked meat to the mix and toss to combine.
Serve with the lettuce leaves on the side to use as wrappers, a dish of crispy rice noodles, and a dish of peanut sauce to season as desired.
Serves two as an appetizer to share, on its own this could be a light meal for one.
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