Vietnamese · Dinner
Grilled Beef in Grape Leaf Wraps (High-Protein)
Thin slices of lemongrass-marinated beef sirloin grilled until charred, wrapped in blanched grape leaves with soft-boiled egg, rice noodles, mint and cilantro. Served with a tamarind-lime dipping sauce that brings tangy-savoury heat to each bite.
$7
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
478Calories
53.2gProtein
16.8gFat
28.4gCarbs
8.9gSugar
5.3gFiber
1680mgSodium
330mgChol
5.6gSat Fat
870mgPotassium
95mgCalcium
5.4mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice beef sirloin thinly against the grain and pat dry. Mince lemongrass and garlic; chop mint and cilantro.
2
Marinate
Toss beef with lemongrass, garlic, fish sauce, lime juice and sugar. Cover and chill 30 minutes until glossy.
3
Boil
Cook rice noodles in boiling water 3 minutes until soft, then drain. Soft-boil the egg and halve.
4
Grill
Heat grill pan over high heat. Sear beef slices 2–3 minutes per side until charred and cooked through with no pink.
5
Plate
Lay grape leaf flat, layer noodles, beef, egg, mint and cilantro, fold sides over and roll tight. Serve with tamarind sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 1212 grape leaves
- 22 stalk lemongrass
- 4 tbsp4 tbsp fish sauce
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 eggs
- 60g60g rice noodles, cooked
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp hot water
- 1 tsp1 tsp chili flakes
