Vietnamese · Dinner
Grilled Beef in Leaf Wraps
Grilled marinated beef sirloin strips wrapped in lettuce leaves with rice vermicelli, pickled carrot and daikon, fresh herbs, cucumber and a fish sauce-based nuoc cham dipping sauce. The beef carries lemongrass and garlic char from a hot grill, contrasted against soft noodles and crunchy raw vegetables.
$7
25 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
16.4gFat
48.6gCarbs
14.2gSugar
5.8gFiber
2180mgSodium
87mgChol
4.9gSat Fat
890mgPotassium
95mgCalcium
4.2mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Finely mince lemongrass and garlic. Julienne carrot and daikon, then toss with rice vinegar and salt.
2
Marinate
Combine beef, lemongrass, garlic, fish sauce, sugar and vegetable oil in a bowl. Coat strips evenly, cover and refrigerate 30 minutes.
3
Pickle
Set julienned carrot and daikon aside at least 15 minutes until glossy and limp.
4
Grill
Heat grill pan to high. Cook marinated beef strips 2–3 minutes per side until charred at edges and no pink in center.
5
Mix
Whisk lime juice, fish sauce, sugar and water until sugar dissolves. Stir in sliced chili for dipping sauce.
6
Plate
Lay lettuce leaf flat. Layer rice vermicelli, pickled vegetables, cucumber, herbs and grilled beef inside. Fold into a wrap. Serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
- 3 1/2 oz100g rice-noodles-cooked
- 66 lettuce leaves
- 11 carrot
- 11 daikon
- 11 cucumber
- small handful mint
- small handful cilantro
- 2 tbsp2 tbsp lime-juice
- 2 tbsp2 tbsp fish-sauce
- 2 tsp2 tsp sugar-white
- 4 tbsp4 tbsp water
- 11 small chili-fresh
