1 tablespoon bottled ground fresh ginger (such as Spice World)
1 tablespoon bottled minced garlic
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
How to Make It
Combine first 6 ingredients in a small bowl, stirring well with a whisk. 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.
Very good and QUICK recipe. I made it exactly as written and my only complaint was that it was extremely salty. It may have been my fish sauce or my beef, but I would recommend tasting the sauce before adding the salt.
A good way to make a last-minute dinner option a little more exotic. On my first try, I used ground ginger and garlic instead of fresh and the full amount of sesame oil which led to a bitter taste. I re-did the sauce for leftovers and substituted 1/2 olive oil with just a 1/2 tsp of ground ginger and a couple shakes of ground garlic. The results were much better.
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