Thai Beef Wraps

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Thai Beef Wraps

Thai Beef Wraps
1/2 cup Soy Vay Chinese Chicken Salad Dressing
1 tbsp. Thai fish sauce
1 tbsp. Thai Kitchen Red Curry Sauce
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. honey
1 lb. Raley's Beef flank steak California raised USDA choice
1/4 cup cucumber peeled and thinly slivered
1 tbsp. fresh ginger peeled and thinly slivered
Lettuce leaves or
Fresh cilantro leaves
Prep time: 15 minutes, Marinate time: 1 hour
Cook time: 10 to 14 minutes

In a small bowl, stir together lemongrass splash, fish sauce, curry sauce, soy sauce, sesame oil and honey. Place beef in a resealable plastic bag and add half of the mixture. Seal and refrigerate for at least 1 hour to marinate. Remove meat and discard marinade. Grill meat for 5 to 7 minutes per side, then remove from grill and let stand for 5 minutes. Thinly slice and cut into bite-size pieces. Add to the remaining (unused) marinade with cucumber and ginger, tossing well to coat. Spoon into lettuce leaves or tortillas and top with cilantro.

Makes 4 servings.
Nutritional Information:
380 calories, 32 g protein, 22 g total fat (8 g sat.), 12 g carbohydrate, 0 g fiber, 8 g sugar, 80 mg cholesterol, 910 mg sodium, 9 points


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