Recipe: Yummy Pho-flavor flank steak lettuce wraps

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. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil leaves, green onions, and the remaining jalapeño peppers.

Remove the steak from the marinade, discarding the marinade. This delish sammie features tender marinated steak wrapped in fresh, crunchy lettuce. Skip the white rice topping and you'll have a totally low-carb meal perfect for any lunch or dinner. You can have Pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pho-flavor flank steak lettuce wraps

1. You need 2 pounds of beef flank steak.
2. You need 2 cups of coarsely chopped onions (2 large).
3. Prepare 2 cups of water.
4. It's 1/4 cup of fish sauce.
5. Prepare 2 tablespoons of sugar.
6. It's 2 tablespoons of rice vinegar.
7. You need 2 of fresh jalapeno chile peppers finely chopped.
8. Prepare 4 teaspoons of chinese five-spice powder.
9. It's 12 of large lettuce leaves, swiss chard or napa cabbage leaves.
10. Prepare 1 cup of shredded radishes.
11. You need 3/4 cup of fresh thai basil leaves.
12. It's 3 of green onions, thinly sliced diagonally.
13. You need 2 tablespoons of lime juice.
14. You need of Sriracha sauce (optional).

Chicken lettuce wraps are classic, but you will really enjoy putting steak, pork, even vegetables between the delicate lettuce leaves. Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos—handheld and highly. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Pho-flavor flank steak lettuce wraps instructions

1. 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..
2. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2&1/2 to 3 hours..
3. 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..
4. 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. We love pho - the comforting soup that has become synonymous with Vietnamese cuisine the world over. Remove the flank steak from the saucepot and wrap with aluminum foil; set aside. Place the noodles in the center of two bowls. Filled with lean flank steak, cilantro and mango, these healthy and refreshing lettuce wraps are savory and delicious.