Vietnamese · Dinner
Rice with Grilled Wrapped Beef (Gluten-Free)
Vietnamese grilled beef rolls stuffed with scallion, marinated in fish sauce and tamari, served over jasmine rice with cucumber, pickled vegetables, herbs and fish-sauce-based nuoc cham. High heat creates char on the meat, while lime juice and palm sugar balance savory and sour.
$7
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
498Calories
36.2gProtein
21.3gFat
39.8gCarbs
14.6gSugar
3.1gFiber
2210mgSodium
75mgChol
6.1gSat Fat
760mgPotassium
75mgCalcium
4.2mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-cholesterol
gluten-free
Instructions
1
Prep
Slice the beef flank thinly against the grain and pat dry. Mince the garlic and slice the cucumber, cilantro and chili.
2
Marinate
Whisk fish sauce, brown sugar, garlic, tamari and sesame oil. Toss the beef slices in the marinade and chill for 30 minutes.
3
Wrap
Lay a beef slice flat, place a scallion piece across one end, and roll tightly. Secure with a toothpick if needed.
4
Grill
Heat a grill pan over high heat with vegetable oil until it shimmers. Grill the beef rolls 2 to 3 minutes per side until charred and cooked through.
5
Plate
Spoon warm rice into a bowl, arrange cucumber and lettuce alongside, top with beef rolls. Whisk lime juice, brown sugar, tamari and water for nuoc cham, stir in chili, drizzle over dish, scatter peanuts and cilantro on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp gluten-free tamari
- 1 tsp1 tsp sesame oil
- 44 scallions
- 1 cup196g cooked jasmine rice
- 11 cucumber
- a small handful of lettuce leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp gluten-free tamari
- 2 tbsp2 tbsp water
- 11 chili
- 2 tsp2 tsp vegetable oil
