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Thai beef salad wrap

  • 0:15 Prep
  • 0:06 Cook
  • Makes 4

Ingredients

  • 2 teaspoons olive oil
  • 500g beef rump steak
  • 1/2 small white onion, thinly sliced (see notes for Low FODMAP substitution)
  • 2 roma tomatoes, deseeded, sliced
  • 1 Lebanese cucumber, deseeded, thinly sliced diagonally
  • 1/4 cup fresh coriander leaves
  • 1/4 cup roughly chopped fresh mint leaves
  • 1 small red chilli, deseeded, thinly sliced
  • 80g mixed lettuce leaves, finely chopped
  • 2 tablespoons lime, coriander and chilli dressing
  • 4 sheets lavash bread

Method

  • 1
    Heat oil in a frying pan over medium heat. Add beef. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.
  • 2
    Place onion, tomato, cucumber, coriander, mint, chilli, lettuce and dressing in a bowl. Toss to combine. Place salad mixture along centre of each bread sheet. Top with beef. Roll up firmly to enclose filling. Cut in half. Serve.

Source: taste.com.au

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