Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, pho-flavor flank steak lettuce wraps. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pho-flavor flank steak lettuce wraps is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Pho-flavor flank steak lettuce wraps is something that I’ve loved my entire life. They’re nice and they look wonderful.
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. Serve the steak in lettuce leaves with desired toppings and the remaining marinade.
To begin with this recipe, we have to 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:
- Get 2 pounds beef flank steak
- Make ready 2 cups coarsely chopped onions (2 large)
- Make ready 2 cups water
- Get 1/4 cup fish sauce
- Take 2 tablespoons sugar
- Make ready 2 tablespoons rice vinegar
- Take 2 fresh jalapeno chile peppers finely chopped
- Make ready 4 teaspoons chinese five-spice powder
- Make ready 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Get 1 cup shredded radishes
- Get 3/4 cup fresh thai basil leaves
- Prepare 3 green onions, thinly sliced diagonally
- Take 2 tablespoons lime juice
- Prepare Sriracha sauce (optional)
Flank Steak Lettuce Wraps. from Healthy Gourmet. A healthy, balanced meal that is great for lunch or dinner of steak and fresh vegetables wrapped in lettuce leaves. 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.
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.
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 set out to recreate them at home. Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don't interfere with the flavors of the filling. Try this Flank Steak Lettuc Wraps recipe, or contribute your own.
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