Vietnamese · Dinner
Grilled Beef Wrapped in Leaves
Marinated beef sirloin strips grilled over charcoal until charred at the edges, wrapped in lettuce and perilla leaves with fresh mint and cilantro, pickled carrot and daikon, rice noodles, and nuoc cham sauce of fish sauce, lime, chili and water.
$7
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
432Calories
34.2gProtein
14.8gFat
38.6gCarbs
16.9gSugar
4.3gFiber
2380mgSodium
98mgChol
4.6gSat Fat
870mgPotassium
95mgCalcium
4.2mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Slice beef sirloin against the grain into thin strips, then combine in a bowl with fish sauce, minced garlic, minced lemongrass, sugar and vegetable oil.
2
Marinate
Cover and let the beef sit at room temperature for 30 minutes.
3
Prep
Toss julienned carrot and daikon with rice vinegar and sugar to quick-pickle; cook rice vermicelli 3 minutes in boiling water, then drain.
4
Grill
Cook marinated beef strips on a charcoal or gas grill over high heat for 2 to 3 minutes per side until charred at edges and centre is no longer pink.
5
Plate
Arrange lettuce leaves on a plate with grilled beef, mint, cilantro, pickled vegetables, vermicelli and nuoc cham sauce made by whisking fish sauce, lime juice, sugar, sliced chili and water together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 11 lime, juiced
- 88 large lettuce leaves
- small handful mint leaves
- small handful cilantro leaves
- 3.6 oz100g rice vermicelli noodles, cooked
- 11 carrot, julienned and quick-pickled
- 11 small daikon, julienned and quick-pickled
- 4 tsp4 tsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 small chili
- 4 tbsp4 tbsp water
