Vietnamese · Dinner
Grilled Beef Wrapped in Leaves (Keto)
Beef sirloin strips marinated in fish sauce, lemongrass, and garlic, grilled on skewers and wrapped in lettuce leaves with perilla and mint. Served with a nuoc cham dipping sauce made keto-friendly, cucumber, and crushed peanuts for a fresh, low-carb take on the Vietnamese street classic.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
428Calories
31.4gProtein
30.3gFat
11.2gCarbs
4.3gSugar
3.5gFiber
2180mgSodium
95mgChol
10.1gSat Fat
698mgPotassium
74mgCalcium
3.2mgIron
2.6mcgVitamin B12
15mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic and lemongrass finely. Wash and dry lettuce leaves, herbs, and cucumber.
2
Marinate
Combine beef with fish sauce, garlic, lemongrass, black pepper, sesame oil, and coconut cream; mix well and refrigerate 30 minutes.
3
Grill
Thread marinated beef onto small skewers. Brush with olive oil and grill over high heat for 4 to 5 minutes, turning once, until edges char and center is cooked through.
4
Build
Rest beef 2 minutes off skewers. Wrap each portion in a lettuce leaf with mint or perilla and cucumber batons.
5
Plate
Arrange wraps on a plate, scatter crushed peanuts over top, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp sesame oil
- 4 tbsp4 tbsp coconut cream
- 1212 large lettuce leaves
- 1212 perilla or mint leaves
- 11 cucumber
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp monk fruit sweetener
- 22 small chili
- 2 tbsp2 tbsp olive oil
