Ingredients for Vietnamese Grilled Steak Wraps
- Beef Flank Steak
- Lemons
- 6 tablespoons granulated sugar
- Dark Sesame Oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- Rice Vinegar
- Crushed Red Pepper Flakes
- Flour Tortillas
- Lettuce Leaves
- Fresh Mint Leaves
- Fresh Cilantro Leaves
- Fruit Slices
- Red Bell Pepper
- Orange Strip
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How to Make Vietnamese Grilled Steak Wraps
- Cut the sirloin steak across the grain into thin slices (about 1/8 inch thick).
- In a medium bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of sugar, sesame oil, 1 teaspoon of salt, and black pepper.
- Add the beef slices to the bowl and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the beef to marinate.
- In a small saucepan, combine the water, rice vinegar, remaining 4 tablespoons of sugar, and 1/4 teaspoon of salt.
- Bring the mixture to a boil over medium heat.
- Reduce heat to low and simmer for 5 minutes, without stirring, until the sauce thickens to a syrupy consistency.
- Remove from heat and stir in the crushed red pepper flakes.
- Set aside to cool.
- Remove the beef from the marinade, discarding the marinade.
- Thread the beef slices onto the prepared skewers.
- Preheat your grill to medium-high heat.
- Grill the beef skewers for about 3 minutes per side, or until cooked through.
- While the beef is grilling, warm the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side, or until heated through.
- To assemble the wraps, place shredded lettuce, grilled beef, mint leaves, and cilantro on each tortilla.
- Drizzle generously with the prepared vinegar sauce.
- Roll up the tortillas tightly to enclose the filling.
- Garnish with star fruit slices, bell pepper strips, and orange zest (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
53g
Fat
27g
Carbs
10g
