VIETNAMESE-STYLE GRILLED BEEF WRAP-UPS
Make and share this Vietnamese-Style Grilled Beef Wrap-Ups recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 41m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade and beef:
- Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
- Mix with beef, tossing to coat.
- Cover and refrigerate 30 minutes.
- Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
- Dipping sauce:
- Combine all ingredients.
- To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
- Roll up.
- Dip in sauce.
VIETNAMESE GRILLED STEAK WRAPS
Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 57m
Yield 6 wraps.
Number Of Ingredients 16
Steps:
- 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 1/4 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 (Soak wooden skewers in hot water 30 minutes to prevent burning).
- 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.
Nutrition Facts : Calories 424, Fat 17.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 744.3, Carbohydrate 32.9, Fiber 3.1, Sugar 13.4, Protein 34.6
VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
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VIETNAMESE BEEF LETTUCE WRAPS - 100 DAYS OF REAL FOOD
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5/5 (2)Total Time 25 minsCategory Dinner, LunchCalories 468 per serving
- Heat the oil in a large skillet over medium heat. Cook the ginger, garlic, and beef together, while stirring occasionally, until the meat is brown and no longer pink. Drain and discard the fat from the pan.
- Blend together the soy sauce, peanut butter, vinegar, and honey using a countertop or hand immersion blender until smooth. Thin the sauce out with a few drops of water if desired (or after refrigeration).
- Arrange the lettuce, noodles, chopped veggies and herbs, and peanuts on a platter for serving. Place the beef in the middle, and the dipping sauce alongside in a small bowl. Assemble as you eat and enjoy!
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- To make the nuoc cham: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, carrots (if using), garlic, and chili (if using) and whisk to combine. Store in an airtight container in the refrigerator.
- To make the marinade: In a small bowl, whisk together fish sauce, sugar, water, garlic, and black pepper. Place steak in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Heat oil in a small skillet over medium-low heat until just shimmering. Add in garlic and ginger and cook, stirring occasionally, until fragrant and softened, but not browned, about 2 minutes. Transfer garlic and ginger to a paper towel lined plate and let cook for 5 minutes.
- Remove a strip of steak from the marinade and lay out flat. Place a pinch of the garlic and ginger mixture on one end of steak and roll strip closed starting from that end. Repeat with all remaining pieces of steak.
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