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Thai Beef Salad Wraps
Makes: About 10 Wraps
Total Time: About 1 Hour

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For the Dressing—
Simmer; Reduce:
1  cup water
1/2  cup fresh lime juice
1/2  cup brown sugar
3  T. garlic, minced
1  t. chili garlic paste (or 1/2 t. crushed red pepper flakes)

For the Wraps—
Fry in 3 Cups Vegetable Oil:
1/2  bundle (about 3 oz.) rice stick noodles (mai fun)

Prepare:
2  cups roast beef, thinly sliced, julienned
1  cup bean sprouts
1/2  cup fresh mint leaves
1/2  cup fresh cilantro leaves
1   cucumber, seeded, bias sliced
1   yellow or red bell pepper, julienned
10   large leaves red leaf lettuce



Weeknight Grilling from Cuisine at home
Thai Beef Salad Wraps

A hand-held salad? Why not! The spicy, sweet, tangy flavors of Thai beef salad are a great way to showcase leftover roast beef.
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Fry noodles in small batches in oil heated to 375°. Remove and drain on a paper towel-lined plate.

Prepare remaining ingredients and arrange on a large platter. To serve, have each diner assemble their own wrap: Start with a lettuce leaf, then follow with some of the roast beef, fried noodles, and vegetables. Drizzle with some dressing before eating.
Heat oil in a saucepan to 375°. Drop small bundle of noodles in oil—they’ll puff instantly.
Heat oil in a saucepan to 375°. Drop small bundle of noodles in oil—they’ll puff instantly.		Thinly slice leftover roast beef, then cut into julienne strips.
Thinly slice leftover roast beef, then cut into julienne strips.

A complete version of this recipe appears in Cuisine at home Issue 41 contained in Spiralbound Volume 7, available at www.CuisineAtHomeStore.com

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