Experience these lovely Fast Thai Beef Lettuce Wraps. Spicy-sweet light fare for a Winter’s day-always looking forward to Spring is a little Jewel from the Kitchen.
Yes, the quest for lighter cuisine always starts tugging at me the first day after New Year’s–get the tree down and declutter, box the ornaments. Now I am counting as the days grow longer and I begin craving fresher food to start the New Year. This year, left over gilled steak was fashioned into a delightful Thai Larb salad wrapped in lettuce leaves. Here’s how.
Larb originates from Lao cuisine, and it’s the general name to describe an entree of Lao minced cooked meat that is mixed in a salad with herbs, lime juice, fish sauce, shallots, padaek and toasted ground sticky rice. The most common meats that are added include fish, chicken, beef, and pork. Larb Moo is a popular dish from Thailand, usually a meat salad consisting of ground pork with many fresh, flavorful veggies and ingredients. Typically served with sticky rice to scoop up the salad, I embraced the recipe with beef wrapping the fragrant salad in big green lettuce leaves.
THAI BEEF LETTUCE WRAPS
These wraps were inspired by original larb salads, although I did take some liberties. I had some extra roasted sirloin steak from another meal, which I chopped up in the food processor to create the base the Thai Larb meat salad. This eliminated the process of having to do any cooking. The seasoning stays traditional consisting of pantry items such as lime juice, fish sauce, sliced onion, scallions and peanuts, all staples of the Bijouxs Pantry. This version is a fast and easy way to enjoy this savory meat salad. Keeping it light, I simply wrapped the salad in green lettuce leaves. It makes making a light dinner or lunch, perhaps served with some steamed rice.
Wishing everyone a healthy and joyous New Year from the Bijouxs Little Jewels Kitchen.
As always, enjoy. B