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Thai Beef Salad Wraps Recipe

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This recipe for Thai Beef Salad Wraps, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lou Evans
Added: Tuesday, September 26, 2006


For the dressing:
1 cup water
1/2 cup fresh lime juice
1/2 cup brown sugar
3 T. garlic, minced
1 tsp. chili garlic paste (or 1/2 tsp. crushed red pepper flakes)

For the wraps:
Fry in 3 cups vegetable oil:
1/2 bundle (about 3 oz) rice stick noodles (mai fun)

2 cups leftover 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 of lettuce

Simmer water, lime juice, sugar, garlic and chili garlic paste in small saucepan over medium heat. Reduce until dressing thickens slightly, about 20 minutes. 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 vegetable. Drizzle with some dressing before eating.




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