Vietnamese · Dinner
Grilled Beef in Grape Leaf Wraps (Keto)
Grilled beef sirloin strips marinated in fish sauce, garlic and lime, wrapped in grape leaves with cucumber, herbs and a peanut-lime dipping sauce. A low-carb Vietnamese wrap built around charred beef, fresh mint and cilantro, and a fat-forward almond-peanut dressing.
$7
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
548Calories
33.8gProtein
39.6gFat
11.2gCarbs
3.9gSugar
3.4gFiber
1610mgSodium
88mgChol
10.1gSat Fat
780mgPotassium
75mgCalcium
4.2mgIron
2.9mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Slice beef sirloin against the grain into thin strips. Mince garlic and thinly slice chili. Rinse and pat grape leaves dry.
2
Marinate
Toss beef with fish sauce, garlic, lime juice and sesame oil. Cover and chill 20 minutes.
3
Sear
Heat olive oil in a grill pan over high heat until shimmering. Grill beef strips 3–4 minutes total, turning once, until charred at edges and pink inside.
4
Whisk
Combine peanut butter, water, lime juice and fish sauce in a bowl until smooth. Stir in chili.
5
Build
Lay a grape leaf vein-side up. Add cucumber, mint, cilantro and beef to centre. Fold sides over and roll tight.
6
Plate
Arrange wraps on a plate with peanut-lime dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 88 grape leaves
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sesame oil
- 11 cucumber
- a small handful of mint leaves
- a small handful of cilantro leaves
- 4 tbsp60g peanut butter
- 2 tbsp2 tbsp water
- 1 tsp1 tsp lime juice
- 1 tsp1 tsp fish sauce
- 11 fresh chili
- 2 tbsp2 tbsp olive oil
