Vietnamese Beef And Lettuce Wraps
This recipe brings together tender marinated steak, vibrant herbs, and a zesty dipping sauce to create a satisfying and flavorful dish. The crisp freshness of the lettuce wraps filled with a colorful mixture of carrots, beansprouts, and chili complements the succulent steak perfectly. Prepare this meal for a delightful dining experience that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 rumpsteakssteaks
- 1 red chilli
- 2 sticks lemongrass
- 2 garlic
- 2 tbsp dark soy sauce
- 1 tsp caster sugar
- 2 spring onions
- 1-1½ tsp toasted sesame oil
- 50-75ml/2-2½fl oz rice vinegar
- 25g-50g/1-2oz caster sugar
- 1 stick lemongrass
- 1 garlic
- 1 lime
- 1 carrot
- 150g/5½oz beansprouts
- 1 red chilli
- 50ml/2fl oz rice vinegar
- flavourless oil (such as groundnut or sunflower oil
- 3 sprigs mint
- ½ small bunch coriander
- 2 heads Little Gem lettuce
- wedges, to serve lime
Instructions
- For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible.
- When youâre ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary â adding a little more sugar if itâs too sour, or more rice vinegar or lime juice if too sweet. Set aside.
- For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks.
- In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes.
- Add the mint and coriander to the carrot mixture and mix to combine.
- To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side.
Cook Time
30M
Yield
Serves 4
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