Friday recipe: Thai beef rolls

We’re in those Iowa summer days that are the flip side of winter. In January, you might say, “The temperature is 15 degrees, but it feels like five below zero with that wind chill.” These days, you hear, “The weather guy says it’s only 87 degrees, but it feels like a sauna with that humidity.” Sure, we live in an air-conditioned world, but such wilting temperatures turn me away from turning on the oven or even the stovetop. And I’m not too proud to admit that at my house, the Man is the only one to man the grill.

Photo: Beau Gustafson/Cooking Light
Photo: Beau Gustafson/Cooking Light

Still, a body must eat. And not just a boring turkey sandwich or that pint of Ben & Jerry’s or – perish the thought – fast food. High temps do not quash our taste buds, after all. So check out this Cooking Light recipe for a quick and easy lunch or supper with plenty of eye appeal and good taste. If you don’t have the bottled ginger and garlic on hand, use fresh or a few shakes of ginger.

Thai beef rolls

  • 1 1/2 tablespoons fresh lime juice
  • 1/2 tablespoon dark sesame oil
  • 1/2 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1/2 tablespoon bottled minced garlic
  • 1-2 teaspoons fish sauce
  • 3/4 teaspoon sugar
  • 4 8-inch flour tortillas
  • 2 cups torn Boston lettuce
  • 12 ounces thinly sliced deli roast beef
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup chopped fresh mint

Combine first 6 ingredients in a small bowl, stirring well with a whisk. Taste and adjust amounts if needed.

Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

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