
Ingredients on offer in Chiang Mai, Thailand
I love the flavor of Thai food, but it can be a little time consuming to prepare. This easy elegant wrap is simplified with bought roast beef. These little lettuce cups make a great appetizer, served on a big, pretty platter, or a simple cold summer supper. Choose a roast beef from the deli counter that is not highly seasoned or specially flavored and do not have it sliced paper thin.
Easy Thai Beef Salad Cups
1/4 cup fish sauce
1/2 Tablespoon sesame oil
Juice of one lime
2 Tablespoons light brown sugar
1 scallion
1 small shallot
1 teaspoon minced garlic
1 small red chile (optional)
4 mint leaves
4 basil leaves
2 sprigs cilantro leaves
4 ounces deli roast beef
1/2 cucumber
1 head butter lettuce
1/4 cup salted peanuts, chopped
In an airtight container with a lid, whisk together the fish sauce, sesame oil, lime juice and brown sugar until the sugar is dissolved. Chop the scallion and shallot and add with the garlic to the marinade. (Chop the chile and add to the marinade if using). Chop the mint, basil and cilantro and add to the marinade. Whisk to mix thoroughly.
Cut the roast beef into thin strips. Drop into the marinade, place the lid on the container tightly and shake to coat. Refrigerate several hours, shaking occasionally to keep covered.
When ready to serve, slice the cucumber into matchstick pieces or thin half moons. Remove the beef from the marinade – shake it off, but leaves some clinging to the meat. Place in a bowl with the cucumbers and toss to combine. Separate several leaves of lettuce and fill each one with the beef mixture. Sprinkle with chopped peanuts.
Serves 4 – 6


