I just got back from Canyon Ranch Miami, I was wondering if I could get the recipe for the SPICY THAI BEEF SALAD…? It was delicious.
At this time, we have the “wrap” version of this recipe available. It is very similar. The vegetables in the salad are: julienned red bell peppers, green cabbage, carrots and scallions, which are not specified in the recipe. Enjoy!
Spicy Thai Beef Wrap
14 ounces beef flank steak
1 cup Mongolian BBQ Sauce (see recipe)
1/4 cup fresh lime juice
1 tablespoon water
1/2 teaspoon low-sodium tamari sauce
2 teaspoon minced jalapeno peppers
3 tablespoons chopped fresh cilantro
2 tablespoons fresh minced ginger root
1 tablespoon fish sauce
1/2 teaspoon minced garlic cloves
1 teaspoon sesame oil
1/8 teaspoon dried red chili flakes
1 teaspoon rice vinegar
2 1/2 cups julienne vegetables of choice
5 whole-wheat tortillas, 10 inch
1.Place flank steak in a 9 X 11-inch glass baking dish. Pour Mongolian BBQ sauce over beef. Cover and let marinate for at least 2 hours or overnight in the refrigerator, turning beef occasionally.
2.In a small bowl, whisk all ingredients for dressing together and set aside.
3.Preheat grill or broiler.
4.Grill or broil flank steak to desired doneness. Toss vegetables with dressing.
5.Place tortilla on a flat surface. Place 1/4 cup of cooked and sliced steak and 1/2 cup of vegetables on a tortilla. Roll burrito style.
Makes 5 servings, each containing approximately:
34 gm. carbohydrate
12 gm. fat
26 gm. cholesterol
19 gm. protein
710 mg. sodium
4 gm. fiber