Best 2 Thai Roast Beef And Lettuce Rolls Recipes

**Tantalize your taste buds with a culinary journey to Thailand through these delectable Thai Roast Beef and Lettuce Rolls!**

Embark on a flavor-packed adventure as you explore the harmonious blend of savory roast beef, crisp lettuce, and a symphony of aromatic herbs and spices. This dish is a true testament to the vibrant and unique flavors of Thai cuisine.

Indulge in the tender and succulent roast beef, expertly seasoned and roasted to perfection, exuding a tantalizing smokiness and a burst of umami. The freshness of the crisp lettuce adds a refreshing crunch, while the aromatic herbs and spices, including cilantro, mint, and basil, create a lively and invigorating flavor profile that dances on your palate.

Accompanying these delectable rolls is a trio of authentic Thai dipping sauces, each offering a distinct taste experience. The sweet and tangy tamarind sauce provides a delightful balance to the savory beef, while the spicy and aromatic chili sauce adds a fiery kick. For those who prefer a creamy and nutty flavor, the peanut sauce offers a rich and satisfying complement to the rolls.

Whether you're hosting a dinner party or seeking a quick and flavorful meal, these Thai Roast Beef and Lettuce Rolls are sure to impress your taste buds and transport you to the vibrant streets of Thailand. So, gather your ingredients, prepare your palate, and embark on this culinary adventure today!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED THAI CURRY BEEF ROLL

Grilled Thai Curry Beef Roll image

Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chile, chopped
1 serrano chile, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Steps:

For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

THAI ROAST BEEF AND LETTUCE ROLLS

Thai Roast Beef and Lettuce Rolls image

Categories Beef Appetizer No-Cook Quick & Easy Lime Mint Hot Pepper Carrot Summer Cilantro Lettuce Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh lime juice
1/4 cup Asian fish sauce*
1/4 cup granulated or light brown sugar
2 large garlic cloves, minced
2 teaspoons minced small fresh green chile such as Thai or serrano, including seeds, or 1 teaspoon dried hot red pepper flakes
16 very thin slices rare roast beef (3/4 to 1 lb)
16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
16 fresh mint sprigs
16 fresh cilantro sprigs
2 carrots, cut into 1/8-inch-thick matchsticks

Steps:

Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium bowl until sugar is dissolved. Toss roast beef with half of sauce to coat. Season with salt.
Arrange leaves, sprigs, and carrots on a platter and serve with beef. To assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro sprig, and some carrots. Serve with remaining sauce.
*Available at Asian markets and some supermarkets.

Tips:

Choose the right cut of beef: Flank steak or skirt steak are great options for this recipe, as they are both relatively thin and cook quickly. You can also use other cuts of beef, such as sirloin or tenderloin, but you may need to adjust the cooking time.

Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor. You can use a simple marinade made with soy sauce, garlic, and ginger, or you can get creative and try a more complex marinade. Just be sure to marinate the beef for at least 30 minutes, or up to overnight.

Cook the beef properly: The key to cooking the beef perfectly is to cook it over high heat for a short amount of time. This will help to keep the beef tender and juicy. You can cook the beef in a skillet, on a grill, or in a smoker.

Slice the beef thinly: Once the beef is cooked, let it rest for a few minutes before slicing it thinly against the grain. This will help to ensure that the beef is tender and easy to chew.

Assemble the rolls: To assemble the rolls, simply place a few slices of beef, some lettuce, and any other desired toppings on a rice paper wrapper. Then, roll up the wrapper tightly and enjoy!

Conclusion:

Thai roast beef and lettuce rolls are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can be made ahead of time. With a little planning, you can have a delicious and healthy meal on the table in no time.