Vietnamese · Dinner
Grilled Beef Wrapped in Leaves (Gluten-Free)
Minced beef sirloin marinated in fish sauce, garlic and lemongrass, wrapped in collard greens, then grilled until charred. Served with rice vermicelli, crushed peanuts, fresh chili, and a lime-based dipping sauce. Gluten-free Vietnamese classic.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
22.1gFat
32.6gCarbs
10.2gSugar
3.8gFiber
1380mgSodium
97mgChol
7.4gSat Fat
720mgPotassium
95mgCalcium
4.6mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
In a mixing bowl, combine minced beef sirloin, minced garlic, minced shallot, minced lemongrass, fish sauce, tamari, sugar and black pepper; mix until sticky.
2
Marinate
Cover and let the beef mixture sit at room temperature for 20 minutes to infuse aromatics.
3
Wrap
Lay a collard leaf flat, spoon about 1 tablespoon beef mixture near one edge, and roll tightly into a cigar shape, tucking sides.
4
Grill
Brush wraps with oil and grill on a hot pan over medium-high heat for 8 to 10 minutes, turning every 2 minutes until charred and beef reaches 160°F.
5
Plate
Arrange grilled wraps over cooked rice vermicelli, scatter crushed peanuts and sliced chili on top, serve with lime dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 4 cloves4 cloves garlic
- 22 shallot
- 22 stalk lemongrass
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce tamari (gluten-free)
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 88 large collard green leaves
- 1 oz28g roasted peanuts
- 3.6 oz100g rice vermicelli noodles, cooked
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar (for dipping sauce)
- 2 tbsp2 tbsp water
- 11 small chili
- 2 tsp2 tsp vegetable oil
