Vietnamese Grilled Beef Wraps

Vietnamese Grilled Beef Wraps

FROM: Kingsford

PREP TIME: 15 minutes

COOK TIME: 15 minutes

SERVINGS: 6 servings


Tangy and spicy these beef wraps can be grilled on an indoor grill or a barbecue.


1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
12 rice paper circles (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips


Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes.
Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside.
Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
Soak rice paper in water for one minute Place lettuce, beef, mint and cilantro on rice paper; drizzle with vinegar mixture. Roll rice paper to enclose filling. Garnish with star fruit, bell pepper and orange peel strips.


Check Them Off Check each Item!
select item1 1/2 pounds beef flank steak
select item 2 lemons
select item sugar
select item dark sesame oil
select item salt
select item black pepper
select item rice vinegar
select item crushed red pepper
select item 12 rice paper circles (8 inch)
select item lettuce
select item fresh mint leaves
select item fresh cilantro leaves
select item red bell pepper
select item 1 orange (for peel strips)

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