Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pho-flavor flank steak lettuce wraps. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. We love pho - the comforting soup that has become synonymous with Vietnamese cuisine the world over.
Pho-flavor flank steak lettuce wraps is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pho-flavor flank steak lettuce wraps is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook 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:
- Take 2 pounds beef flank steak
- Make ready 2 cups coarsely chopped onions (2 large)
- Prepare 2 cups water
- Take 1/4 cup fish sauce
- Take 2 tablespoons sugar
- Get 2 tablespoons rice vinegar
- Take 2 fresh jalapeno chile peppers finely chopped
- Prepare 4 teaspoons chinese five-spice powder
- Prepare 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Make ready 1 cup shredded radishes
- Prepare 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Prepare 2 tablespoons lime juice
- Make ready 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. 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.
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. Firecracker Lettuce Wraps that are happily vegan - with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce. Gluten Free Pho-Flavor Flank Steak Lettuce Wraps.
So that is going to wrap it up for this exceptional food pho-flavor flank steak lettuce wraps recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
