Thai Beef Salad Wraps
- ½ lb. beef tenderloin or sirloin
- 2 tbsp. vegetable oil
- 4 rice paper wrappers, 8-inch round or square
- 1 cup green leaf lettuce, shredded
- 1 cup cooked rice, any favorite variety
- ½ cup cucumber, peeled and shredded
- 4 tbsp. fresh mint, cut into little strips
- Salt and black pepper to taste
While heating a sauté pan on medium-high, pat dry the beef medallions with a paper towel and season both sides with salt and black pepper.
Add vegetable oil to pan, add beef and let brown very well for about at least 2 minutes on each side.
Remove meat from the pan and place on a sheet pan. (The meat will be at a rare doneness). If a higher doneness is desired, place on a baking sheet in an over set to 400°F. Using an instant read thermometer, check for your desired doneness: 125°F for medium rare, 130°F for medium, 135°F for medium well, and 140°F for well done.
When desired temperature is reached, let meat rest for five minutes, out of the oven, to continue cooking and let juices settle before serving. After resting, slice meat thinly.
Soak rice paper wrappers in a large bowl of cold water for two minutes or until lightly softened.
Gently drain and lay out wrappers on the counter. Divide the lettuce, rice, cucumber, mint and beef among the rice wrappers, placing at the center of each wrapper in a cylinder shape.
Fold the sides of the wrapper in and roll up into a large cigar shape. Slice in half and serve with the dipping sauce
- ¼ cup water
- ¾ cup sugar
- 3 tbsp. Sambal chile paste, available in Asian section of market
- 3 tbsp. cider vinegar
- Salt to taste
Bring the water and sugar to a boil and cool completely. Stir in the Sambal chile paste, cider vinegar and season to taste with salt. Serve with beef salad wraps or spring rolls as a dipping sauce.