Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pho-flavor flank steak lettuce wraps. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Gluten Free Pho-Flavor Flank Steak Lettuce Wraps. Jump on the pho trend with these healthy lettuce wraps, packed with beef protein and flavors of chile peppers, basil, onions, and Asian chili sauce. We love pho - the comforting soup that has become synonymous with Vietnamese cuisine the world over.
Pho-flavor flank steak lettuce wraps is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Pho-flavor flank steak lettuce wraps is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Take 2 pounds beef flank steak
- Take 2 cups coarsely chopped onions (2 large)
- Take 2 cups water
- Take 1/4 cup fish sauce
- Get 2 tablespoons sugar
- Prepare 2 tablespoons rice vinegar
- Take 2 fresh jalapeno chile peppers finely chopped
- Make ready 4 teaspoons chinese five-spice powder
- Get 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Get 1 cup shredded radishes
- Prepare 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Take 2 tablespoons lime juice
- Get Sriracha sauce (optional)
Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness. I didn't have access to to short ribs so I used flank steak and it worked beautifully. Chicken lettuce wraps are classic, but you will really enjoy putting steak, pork, even vegetables between the delicate lettuce leaves.
Instructions to make Pho-flavor flank steak lettuce wraps:
- Trim fat from meat. Cut meat into 2 inch pieces. Place meat in a 3&1/2 or 4 quart slow cooker. Top with onions. In a medium bowl combine the water, the fish sauce, sugar, vinegar, the five spice powder, and half of the jalepeno peppers. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2&1/2 to 3 hours.
- Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an air tight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten.
- To serve, divide shredded meat among lettuce leaves. Top with radishes, basil, green onions, and the remaining jalepeno pepper. Drizzle with lime juice. Roll up lettuce leaves. If desired serve with asian chili sauce.
Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section. Lettuce Wraps are a fun way to change up your dinner routine. Adults and kids will have a blast filling up their own single serving wraps just like at their favorite Asian restaurant. These Chili Lime Steak Lettuce Wraps are a fun Mexican twist on this popular Chinese takeout item.
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