Green Mango and Spicy Beef Lettuce Wraps
Green mango salad is a common feature among the various Southeast Asian cuisines. We took a few liberties with this variation, which is rolled in a romaine lettuce leaf (no utensils required!) and topped with strips of grilled beef. Very fresh.
Ingredients
- ¾ lb (340 g) skirt or flap steak, cup into strips ½ inch (1 1/2 cm) thick
- 1 tbsp (15 ml) hoisin sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) Sriracha
- ¼ tsp five-spice powder
- 2 carrots, peeled and cut into julienne
- 1 green, unripened mango, peeled and cut into julienne
- 1 shallot, thinly sliced
- ½ cup (20 g) cilantro, finely chopped
- 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc-cham)
- 2 romaine hearts, leaves separated
- 1 small ripe mango, peeled and diced
Instructions
- In a glass dish, combine the beef with the remaining ingredients. Mix to coat well. Let marinate for 10 minutes.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the meat for 2 minutes on each side or until pink. Season lightly with salt. Let the meat rest on a plate for 10 minutes. On a work surface, thinly slice the meat.
Green mango salad is a common feature among the various Southeast Asian cuisines. We took a few liberties with this variation, which is rolled in a romaine lettuce leaf (no utensils required!) and topped with strips of grilled beef. Very fresh.