Best Low Carb Recipes - Thai Beef Lettuce Wraps

Best Low Carb Recipes - Thai Beef Lettuce Wraps

Ingredients
For the Sauce

•     1/4 cup fish sauce
•     1/4 cup light brown sugar
•     1/2 cup plus 2 tablespoons freshly squeezed lime juice
•     2 teaspoons minced fresh ginger
•     2 cloves garlic, minced
•     1 drop sesame oil*

For the Slaw

•     1/2 large cucumber, seeded and julienned (about 3/4 cup)
•     2 carrots, peeled and julienned (about 3/4 cup)
•     3/4 cup snow peas, strings removed and julienned
•     1/2–1 jalepeno, minced (seeds removed for less heat)
•     2 scallions, thinly sliced on a bias

For the Lettuce Wraps

•     1 lb very thinly sliced eye of round steak, or other cut, thinly sliced and pounded out to be about 1/4 inch thick
•     1 tablespoon vegetable oil
•     1 teaspoon salt
•     1 head bib, butter or ice burg lettuce, cored and leaves separated
•     1 bunch fresh mint, stems removed
•     1 bunch fresh cilantro, stems removed
•     1 bunch fresh thai basil, stems removed
•     1 cup dry roasted salted peanuts, roughly chopped
•     Sriracha or other hot sauce of choice

Instructions
Make the Sauce

• Combine all the ingredients and whisk together until the sugar is dissolved. Let sit for at least 15 minutes or up to 48 hours before using (cover and refrigerate). Will make about 1 1/4 cup. Reserve 1/4 cup for the slaw, 1/2 cup for the meat, and the remaining 1/2 cup or so to serve on the side.

Make the Slaw

• Combine all of the vegetables in a medium bowl. Right before serving, toss with 1/4 cup of the sauce until everything is coated.

Cook the Meat

• Preheat a grill to high heat and be sure the grates have been cleaned and oiled. Combine the meat with the oil and salt, being sure to thoroughly coat every single piece. Working in batches, place each piece of meat on the grill and let it cook until nicely charred, about 1-2 minutes. Turn the meat over and let it cook for about a minute more on the other side. Remove from the grill, and immediately drop into the reserved 1/2 cup of sauce. Repeat with the remaining pieces.

To Serve

• Plate the meat with all it’s juices on a serving platter with the extra sauce on the side. Place the lettuce leaves on a large plate, and the fresh herbs on another. Have the slaw, chopped peanuts and hot sauce on the side so everyone can pass the plates around and make their own.