Pho-flavor flank steak lettuce wraps. Gluten Free 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. These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC.

Pho-flavor flank steak lettuce wraps Flank Steak Lettuce Wraps. from Healthy Gourmet. A healthy, balanced meal that is great for lunch or dinner of steak and fresh vegetables wrapped in lettuce leaves. Serve the steak in lettuce leaves with desired toppings and the remaining marinade.

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, pho-flavor flank steak lettuce wraps. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Gluten Free 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. These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC.

Pho-flavor flank steak lettuce wraps is one of the most favored of current trending foods on earth. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. Pho-flavor flank steak lettuce wraps is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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:

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

Toppings: matchstick carrots, bean sprouts, sliced waterchestnuts, sliced green onions, fresh cilantro leaves, steamed white rice. 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.

Steps 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..

Chicken lettuce wraps are classic, but you will really enjoy putting steak, pork, even vegetables between the delicate lettuce leaves. Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section. Try this Flank Steak Lettuc Wraps recipe, or contribute your own. Serve the steak with the lettuce leaves for wrapping, plus the rice, cucumbers, Sriracha, and Hoisin for topping.

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