Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pho-flavor flank steak lettuce wraps. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pho-flavor flank steak lettuce wraps is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Pho-flavor flank steak lettuce wraps is something which I’ve loved my entire life. They’re fine and they look fantastic.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can have pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Get 2 pounds beef flank steak
- Take 2 cups coarsely chopped onions (2 large)
- Make ready 2 cups water
- Get 1/4 cup fish sauce
- Prepare 2 tablespoons sugar
- Get 2 tablespoons rice vinegar
- Make ready 2 fresh jalapeno chile peppers finely chopped
- Take 4 teaspoons chinese five-spice powder
- Take 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Prepare 1 cup shredded radishes
- Take 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Get 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.
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.
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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