Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pho-flavor flank steak lettuce wraps. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pho-flavor flank steak lettuce wraps is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Pho-flavor flank steak lettuce wraps is something that I have loved my entire life. They are nice and they look fantastic.
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. Mit diesen gesunden Salatwickeln, die mit Rindfleischprotein und Aromen von Chilischoten, Basilikum, Zwiebeln und asiatischer Chilisauce gefüllt sind, können Sie auf den Pho-Trend setzen. This recipe for a Flank Steak Wrap is chock-full of protein and nutrients that will surely sustain them after long days in the classroom.
To begin with this recipe, we must prepare a few ingredients. You can have pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Make ready 2 pounds beef flank steak
- Make ready 2 cups coarsely chopped onions (2 large)
- Take 2 cups water
- Take 1/4 cup fish sauce
- Take 2 tablespoons sugar
- Get 2 tablespoons rice vinegar
- Make ready 2 fresh jalapeno chile peppers finely chopped
- Get 4 teaspoons chinese five-spice powder
- Prepare 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Prepare 1 cup shredded radishes
- Make ready 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Get 2 tablespoons lime juice
- Take Sriracha sauce (optional)
Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings. See more ideas about Food recipes, Cooking recipes and Food. These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC.
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.
See more ideas about Food recipes, Cooking recipes and Food. 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. Flank Steak Lettuce Wraps. from Healthy Gourmet.
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