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. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil leaves, green onions, and the remaining jalapeño peppers.

Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice. This delish sammie features tender marinated steak wrapped in fresh, crunchy lettuce. Skip the white rice topping and you'll have a totally low-carb meal perfect for any lunch or dinner. You can have Pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pho-flavor flank steak lettuce wraps

🢂 2 pounds of beef flank steak.
🢂 2 cups of coarsely chopped onions (2 large).
🢂 2 cups of water.
🢂 1/4 cup of fish sauce.
🢂 2 tablespoons of sugar.
🢂 2 tablespoons of rice vinegar.
🢂 2 of fresh jalapeno chile peppers finely chopped.
🢂 4 teaspoons of chinese five-spice powder.
🢂 12 of large lettuce leaves, swiss chard or napa cabbage leaves.
🢂 1 cup of shredded radishes.
🢂 3/4 cup of fresh thai basil leaves.
🢂 3 of green onions, thinly sliced diagonally.
🢂 2 tablespoons of lime juice.
🢂 of Sriracha sauce (optional).

Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos—handheld and highly. Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness. I didn't have access to to short ribs so I used flank steak and it worked beautifully.

instructions 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..

We love pho - the comforting soup that has become synonymous with Vietnamese cuisine the world over. Remove the flank steak from the saucepot and wrap with aluminum foil; set aside. Place the noodles in the center of two bowls. Fresh & delightful wraps inspired by Sheet Pan Ketogenic's recipe book! I never cook flank steak but between sous viding, basting and pan-searing, this.