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Vietnamese Grilled Steak Wraps

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Submitted by debbyfeeser

YIELD

6 servings

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

1 ½ 680.4
1 1
X X LEMON ZEST
grated *
2 2
EACH EACH LEMONS
juiced
6 9E+1
TABLESPOONS ML SUGAR
divided
2 3E+1
TABLESPOONS ML SESAME OIL
1 ¼ 6.3
TEASPOONS ML SALT
divided
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML WATER
¼ 59
CUP ML RICE VINEGAR
½ 2.5
TEASPOON ML RED PEPPER FLAKES
crushed
6 6
6 6
EACH EACH LETTUCE LEAVES *
79
CUP ML MINT LEAVES *
79
CUP ML CILANTRO

Directions

Cut beef across the grain into thin slices.

Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.

Add beef; toss to coat. Cover and refrigerate at least 30 minutes.

Combine water, vinegar, remaining 4 tablespoons sugar and ¼ teaspoon salt in small saucepan; bring to a boil.

Boil 5 minutes without stirring until syrupy.

Stir in crushed red pepper; set aside.

Remove beef from marinade; discard marinade.

Thread beef onto metal or wooden skewers.

Grill beef over medium-hot briquets about 3 minutes per side until cooked through.

Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.

Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 403 31% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 804mg 34%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 59g
Vitamin A 2% Vitamin C 25%
Calcium 14% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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