Side Pannel
Vietnamese Grilled Steak Wraps
Vietnamese Grilled Steak Wraps
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Sandwiches
Ingredients List
- 1 1/2 lb Beef flank steak
- Grated peel of 2 lemons
- Juice of 2 lemons
- 6 tb Sugar; divided
- 2 tb Dark sesame oil
- 1 1/4 ts Salt; divided
- 1/2 ts Black pepper
- 1/4 c Water
- 1/4 c Rice vinegar
- 1/2 ts Crushed red pepper
- 6 Flour tortillas (8 inch)
- 6 Lettuce leaves
- 1/3 c Fresh mint leaves
- 1/3 c Fresh cilantro leaves
- Star fruit slices
- Red bell pepper strips
- Orange peel strips
Directions
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. Makes 6 wraps. Each
wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great
Barbecues by Kingsford.
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. Makes 6 wraps. Each
wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great
Barbecues by Kingsford.
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