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. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Pho-flavor flank steak lettuce wraps is one of the most popular of current viral meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Pho-flavor flank steak lettuce wraps is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular 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
- Take 2 cups coarsely chopped onions (2 large)
- Get 2 cups water
- Take 1/4 cup fish sauce
- Prepare 2 tablespoons sugar
- Take 2 tablespoons rice vinegar
- Get 2 fresh jalapeno chile peppers finely chopped
- Get 4 teaspoons chinese five-spice powder
- Get 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Get 1 cup shredded radishes
- Make ready 3/4 cup fresh thai basil leaves
- Take 3 green onions, thinly sliced diagonally
- Make ready 2 tablespoons lime juice
- Get Sriracha sauce (optional)
Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice. Try this Flank Steak Lettuc Wraps recipe, or contribute your own. Serve the steak with the lettuce leaves for wrapping, plus the rice, cucumbers, Sriracha, and Hoisin for topping. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
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.
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. 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 are a fun way to change up your dinner routine.
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