Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pho-flavor flank steak lettuce wraps. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pho-flavor flank steak lettuce wraps is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pho-flavor flank steak lettuce wraps is something which I have loved my whole 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. Server dem med en skål med äggdroppe eller misosoppa för en lätt lunch eller middag. In a large skillet over medium-high, heat coconut oil or olive oil.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Get 2 pounds beef flank steak
- Make ready 2 cups coarsely chopped onions (2 large)
- Prepare 2 cups water
- Make ready 1/4 cup fish sauce
- Get 2 tablespoons sugar
- Take 2 tablespoons rice vinegar
- Take 2 fresh jalapeno chile peppers finely chopped
- Prepare 4 teaspoons chinese five-spice powder
- Make ready 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Get 1 cup shredded radishes
- Get 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Make ready 2 tablespoons lime juice
- Make ready Sriracha sauce (optional)
Remove the flank steak from the saucepot and wrap with aluminum foil; set aside. Place the noodles in the center of two bowls. Top with the sliced onions, jalapenos, and steak. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.
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.
Top with the sliced onions, jalapenos, and steak. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness. And if your only experiences with short ribs have been in their braised form, then you're in for a treat. Serve the steak in lettuce leaves with desired toppings and the remaining marinade. Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice.
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