Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pho-flavor flank steak lettuce wraps. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pho-flavor flank steak lettuce wraps is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Pho-flavor flank steak lettuce wraps is something that I’ve loved my entire life. They are fine and they look fantastic.
Source: Better Homes and Gardens To serve, divide shredded meat among lettuce leaves. Top with radishes, basil, green onions, and the remaining jalepeno pepper. Learn how to cook great Pho flavored flank steak lettuce wraps. Crecipe.com deliver fine selection of quality Pho flavored flank steak lettuce wraps recipes equipped with ratings, reviews and mixing tips.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Pho-flavor flank steak lettuce wraps:
- Prepare 2 pounds beef flank steak
- Make ready 2 cups coarsely chopped onions (2 large)
- Make ready 2 cups water
- Make ready 1/4 cup fish sauce
- Take 2 tablespoons sugar
- Make ready 2 tablespoons rice vinegar
- Make ready 2 fresh jalapeno chile peppers finely chopped
- Prepare 4 teaspoons chinese five-spice powder
- Take 12 large lettuce leaves, swiss chard or napa cabbage leaves
- Prepare 1 cup shredded radishes
- Make ready 3/4 cup fresh thai basil leaves
- Make ready 3 green onions, thinly sliced diagonally
- Take 2 tablespoons lime juice
- Prepare Sriracha sauce (optional)
A stack of leafy leaves, a platter of protein, dishes of toppings and a bowl of steamed rice make for a. Assemble steak in lettuce leaves with remaining cilantro and chili pepper. Tips: Garnish wraps with matchstick carrots, thinly sliced cucumber and/or radishes if desired. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side.
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.
Tips: Garnish wraps with matchstick carrots, thinly sliced cucumber and/or radishes if desired. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf. In a medium saucepan, combine water, soy sauce, vinegar, sugar, cornstarch and spices.
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