Thai Beef Wraps

Thai Beef Wraps
Servings: 4 Prep 10 mins Chill 30 mins


  • 1/4 cup corn syrup
  • 3 tablespoons rice vinegar
  • 3 tablespoons water plus 1-3/4 cups
  • 3 tablespoons fish sauce (see note)
  • 1/4 teaspoon garlic powder
  • 4 large scallions, sliced
  • 1/4 teaspoon plus 1/8 teaspoon red-pepper flakes
  • 1 pound thinly sliced roast beef
  • 2 cups instant white rice
  • 1 head green, leafy lettuce
  • 1 bunch fresh mint, well rinsed
  • 1 cup bean sprouts
  • 3 tablespoons sweet-and-sour sauce

Make It

1. In bowl, whisk corn syrup, vinegar, the 3 tablespoons water, fish sauce, garlic powder, one quarter of the scallions, 1/4 teaspoon pepper flakes.

2. Place beef in plastic food-storage bag. Add 1/3 cup fish sauce mixture; seal. Refrigerate up to 30 minutes. Place remaining sauce in small bowl.

3. In saucepan, add remaining 1/8 teaspoon pepper flakes to 1-3/4 cups water. Bring to boil; remove from heat. Add rice. Stir; cover; let sit 5 minutes.

4. Meanwhile, separate leaves from head of lettuce; discard thick ribs. Rinse; pat dry. Rinse mint; pat dry. Chop some mint leaves to make 2 tablespoons and set aside. Trim tough stems from remaining mint leaves.

5. Pile lettuce, mint leaves, sprouts on platter. Transfer beef to platter; top with marinade in bag. Stir sweet-and-sour sauce, remaining scallions and mint into rice. Serve reserved fish sauce mixture for dipping wraps. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 401, Fat, total (g): 3, chol. (mg): 41, sat. fat (g): 1, carb. (g): 67, fiber (g): 4, pro. (g): 28, sodium (mg): 2007, Percent Daily Values are based on a 2,000 calorie diet.