Best Vietnamese Steak Wraps Recipes

VIETNAMESE GRILLED STEAK WRAPS

Vietnamese Grilled Steak Wraps image

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

Ingredients

1 1/2 lbs beef flank steak
2 lemons, grated peel and juice of
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper, strips
orange strip

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 STEAK WRAPS

Vietnamese Steak Wraps image

These are really yummy - good, vibrant flavour and not difficult to make at all. Does not include marinating time of at least 1 hour.

Provided by evelynathens

Categories Lunch/Snacks

Time 25m

Yield 6 wraps

Number Of Ingredients 14

Ingredients

1 1/2 lbs flank steaks
2 lemons, juice and rind of
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
6 (8 inch) flour tortillas
6 lettuce leaves
1 small red onion, halved and thinly sliced
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves

Steps:

Cut beef across the grain in 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 1 hour.
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 briquette about 3 minutes per side until cooked through.
Grill tortillas until hot.
Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
Note: You can also grill these under a preheated broiler or flash-fry.

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