Pho-flavor flank steak lettuce wraps. Gluten Free Pho-Flavor Flank Steak Lettuce Wraps. 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. 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. · Flank and bottom round steaks are inexpensive cuts that become deliciously tender in the slow cooker. They're great from a pressure cooker, too! You can have Pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pho-flavor flank steak lettuce wraps
- You need 2 pounds of beef flank steak.
- It’s 2 cups of coarsely chopped onions (2 large).
- Prepare 2 cups of water.
- Prepare 1/4 cup of fish sauce.
- Prepare 2 tablespoons of sugar.
- You need 2 tablespoons of rice vinegar.
- It’s 2 of fresh jalapeno chile peppers finely chopped.
- It’s 4 teaspoons of chinese five-spice powder.
- It’s 12 of large lettuce leaves, swiss chard or napa cabbage leaves.
- You need 1 cup of shredded radishes.
- You need 3/4 cup of fresh thai basil leaves.
- You need 3 of green onions, thinly sliced diagonally.
- It’s 2 tablespoons of lime juice.
- It’s of Sriracha sauce (optional).
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. While toothsome, juicy flank or skirt steak wrapped in a crispy crunchy butter lettuce leaf is good on its own, we love to garnish our Thai. Lettuce Wraps are a fun way to change up your dinner routine.
Pho-flavor flank steak lettuce wraps instructions
- 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..
Adults and kids will have a blast filling up their own single serving wraps just like at their favorite Asian restaurant. These Chili Lime Steak Lettuce Wraps are a fun Mexican twist on this popular Chinese takeout item. This recipe for a Flank Steak Wrap is chock-full of protein and nutrients that will surely sustain them after long days in the classroom. Add avocado, onion and tomato. #chickenlettucewraps #p.f.changs #copycatrecipe In this video I will be showing you how to make a copycat recipe of P. Think of gochujang as Korean steak sauce, adding savory depth to the chicken.
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