Hello everybody, I hope you’re having an incredible 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 food recipes. For mine, I’m gonna make it a bit tasty. 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 is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Pho-flavor flank steak lettuce wraps is something which I have loved my entire life.
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.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Get 2 pounds beef flank steak
- Prepare 2 cups coarsely chopped onions (2 large)
- Get 2 cups water
- Prepare 1/4 cup fish sauce
- Make ready 2 tablespoons sugar
- Take 2 tablespoons rice vinegar
- Prepare 2 fresh jalapeno chile peppers finely chopped
- Get 4 teaspoons chinese five-spice powder
- Take 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Make ready 1 cup shredded radishes
- Get 3/4 cup fresh thai basil leaves
- Prepare 3 green onions, thinly sliced diagonally
- Get 2 tablespoons lime juice
- Get Sriracha sauce (optional)
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. 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. 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. 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.
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