Thai-Style Peanut Beef Wraps
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
Thai-Style Peanut Beef Wraps feature tender grilled beef, crunchy vegetables, and vibrant Swiss chard leaves. The coconut milk and sambal marinade adds mild spice, while the peanut sauce delivers rich, nutty, and tangy flavours. Each bite is a perfect balance of sweet, savory, and fresh elements.
Ingredients
- 400ml light coconut milk
- 1 tbsp. plus ½ tsp. sambal-style chili sauce, divided
- 500g flank steak
- 8 large leaves swiss chard (from about 2 bunches)
- 1/4 cup crunchy peanut butter
- 2 tsp honey
- 1 tsp grated fresh ginger
- 4 tbsp fresh lime juice, divided, plus wedges for serving
- 1 thick carrot, peeled
- 3/4 cucumber, cut crosswise into 4-inch lengths
- 1 large red pepper, sliced
Method
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In a bowl, combine the coconut milk and 1 tablespoon chili sauce. Reserve 1 cup of the mixture, and use the remaining to marinate the beef. Cover and refrigerate for 20 minutes, or up to 24 hours.
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Trim the thick stems of the Swiss chard to flatten them. Blanch the leaves in simmering water for 30 seconds, then cool in ice water. Pat the leaves dry and set aside.
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Whisk together peanut butter, honey, ginger, 2 tablespoons lime juice, ¼ cup reserved coconut mixture, and ½ teaspoon chili sauce. Set the peanut sauce aside.
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Shave the carrot into thin slices and toss with 2 tablespoons lime juice. Let sit until ready to use.
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Grill the marinated beef, basting it with the reserved coconut mixture, until fully cooked (about 6–10 minutes). Let the beef rest before slicing it thinly.
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To assemble, layer sliced beef, cucumber, red pepper, and carrot on each Swiss chard leaf. Roll up the leaves tightly. Slice in half if desired and serve with the prepared peanut sauce and lime wedges.
