Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pho-flavor flank steak lettuce wraps. It is one of my favorites. This time, I am going to make it a bit unique. 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 favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pho-flavor flank steak lettuce wraps is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Prepare 2 pounds beef flank steak
- Take 2 cups coarsely chopped onions (2 large)
- Get 2 cups water
- Make ready 1/4 cup fish sauce
- Take 2 tablespoons sugar
- Make ready 2 tablespoons rice vinegar
- Make ready 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
- Take 1 cup shredded radishes
- Make ready 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Get 2 tablespoons lime juice
- Make ready Sriracha sauce (optional)
These Chili Lime Steak Lettuce Wraps are a fun Mexican twist on this popular Chinese takeout item. These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC. They were so good, I didn't miss the tortilla so I Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don't interfere with the flavors of the filling. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
Steps 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.
I didn't have access to to short ribs so I used flank steak and it worked beautifully. Serve the steak in lettuce leaves with desired toppings and the remaining marinade. Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice. This recipe for a Flank Steak Wrap is chock-full of protein and nutrients that will surely sustain them after The beef in my Flank Steak Wrap also ensures that they get their zinc, iron, and essential B-vitamins. It is lean, yet full of beefy-flavor.
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