Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, pho-flavor flank steak lettuce wraps. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pho-flavor flank steak lettuce wraps is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Pho-flavor flank steak lettuce wraps is something which I have loved my entire life.
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. Serve the steak in lettuce leaves with desired toppings and the remaining marinade.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Prepare 2 pounds beef flank steak
- Prepare 2 cups coarsely chopped onions (2 large)
- Prepare 2 cups water
- Take 1/4 cup fish sauce
- Prepare 2 tablespoons sugar
- Prepare 2 tablespoons rice vinegar
- Prepare 2 fresh jalapeno chile peppers finely chopped
- Make ready 4 teaspoons chinese five-spice powder
- Take 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Take 1 cup shredded radishes
- Prepare 3/4 cup fresh thai basil leaves
- Take 3 green onions, thinly sliced diagonally
- Prepare 2 tablespoons lime juice
- Take Sriracha sauce (optional)
Place the noodles in the center of two bowls. Top with the sliced onions, jalapenos, and steak. 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.
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.
Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don't interfere with the flavors of the filling. 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. Chicken lettuce wraps are classic, but you will really enjoy putting steak, pork, even vegetables between the delicate lettuce leaves. Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice.
So that is going to wrap it up with this exceptional food pho-flavor flank steak lettuce wraps recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
