Thai Beef Wraps with Cucumber Peanut Relish and Coconut Rice

Something Extra
Summer 2015

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Thai Beef Wraps with Cucumber Peanut Relish and Coconut Rice

Thai Beef Wraps with Cucumber Peanut Relish and Coconut Rice
Ingredients
1 lb. Raley’s Beef flank steak
Marinade:
1/3 cup rice vinegar (unseasoned)
1/4 cup soy sauce
1/4 cup fish sauce
1/4 cup lime juice
2 tbsp. brown sugar

Cucumber Relish:
1-1/2 cups diced hot house cucumber
1 to 2 jalapeño peppers stemmed, seeded and chopped
2 tbsp. rice vinegar
1 tbsp. lime juice
1 tbsp. brown sugar
1/2 tsp. sea salt
1 cup loosely packed cilantro leaves
1 cup loosely packed cilantro leaves
1/3 cup party peanuts, coarsely chopped

Coconut Rice:
1 cup water
1/2 coconut milk (on Asian Foods aisle)
1 tsp. sea salt
1 cup jasmine rice

4 large flour tortillas, warmed
Directions

 Prep: 30 minutes  Marinate: 1 to 24 hours  Cook: 45 minutes  Serves:

 1. Place beef in a large resealable bag. Add all marinade ingredients and seal bag. Refrigerate for at least 1 hour or overnight for best flavor. 
 

2. Stir together cucumber and jalapeños in a medium-size bowl. Bring vinegar, lime juice, sugar and salt to a boil, then pour over vegetables. Let stand until cooled, stirring occasionally. Cover and refrigerate until ready to serve, stirring in cilantro and peanuts just before assembling wraps. 

3. Bring water, coconut milk and salt to a boil over high heat; stir in rice. Reduce heat and simmer, covered, for 25 minutes. Let stand for 5 minutes then fluff with a fork; keep warm.

4. Remove beef from marinade and discard marinade. Grill over medium heat for 5 minutes on each side or until beef is cooked to your liking. Remove from heat and let stand for 5 minutes before slicing very thinly.

5. Place warm coconut rice in tortillas; top with beef and some of the relish. Roll up tightly, turning in sides to enclose filling. Serve with remaining relish.

Nutritional Information:
Nutrition per serving: 788 calories, 39 g protein, 27 g total fat (11 g sat.),
93 g carbohydrate, 4 g fiber, 7 g sugar, 65 mg cholesterol, 2031 mg sodium, 20 points

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