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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The spicy, sweet, tangy flavors of Thai beef salad are a great way to showcase leftover roast beef. The recipe makes about 10 wraps in about an hour.Why not a hand-held salad? These are great for a buffet dinner - where you can have each diner assemble their own wrap. CuisineAtHome, Issue 41, Spiralbound Volume 7. Ingredients:
1 cup water |
1/2 cup fresh lime juice (not the bottled kind) |
1/2 cup brown sugar |
3 tablespoons garlic, minced |
1 teaspoon garlic and red chile paste (more or less, as needed) or 1/2 teaspoon crushed red pepper flakes (more or less, as needed) |
3 cups vegetable oil |
3 ounces rice sticks (mai fun) |
2 cups roast beef, thinly sliced, julienned (from deli) |
1 cup bean sprouts |
1/2 cup fresh mint leaves |
1/2 cup fresh cilantro leaves |
1 cucumber, seeded, bias sliced |
1 yellow peppers or 1 red bell pepper, julienned |
10 leaves red leaf lettuce (leaves make cups) or 10 large bibb lettuce (leaves make cups) |
Directions:
1. PREPARE DRESSING:
2. Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat.
3. Reduce until dressing thickens slightly, about 20 minutes.
4. FOR THE WRAPS:.
5. Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate.
6. THE INSIDES OF WRAPS:.
7. Prepare remaining ingredients and arrange on a large platter.
8. TO SERVE:.
9. Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables.
10. Drizzle with some dressing before eating.
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