Vietnamese · Lunch
Grilled Beef and Onion Wraps
Grilled marinated beef sirloin and charred onion wedges wrapped in lettuce leaves with cooked rice noodles, cucumber, cilantro, and mint, finished with lime juice and a fish-sauce dipping sauce spiked with chili.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
438Calories
33.2gProtein
16.8gFat
33.6gCarbs
9.9gSugar
3.8gFiber
2210mgSodium
108mgChol
6.1gSat Fat
780mgPotassium
95mgCalcium
4.2mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and place in a bowl with fish sauce, garlic, sugar, and black pepper; toss to coat.
2
Marinate
Cover and let the beef sit at room temperature for 20 minutes so the marinade penetrates the meat.
3
Prep
Toss onion wedges with vegetable oil until lightly coated, then slice the chili thinly for the dipping sauce.
4
Grill
Heat a grill pan over high heat and sear the beef and onion for 3-4 minutes, turning once, until browned and charred.
5
Whisk
Combine lime juice, fish sauce, sugar, water, and sliced chili in a small bowl until sugar dissolves into sauce.
6
Build
Lay lettuce leaves flat and top each with rice noodles, cucumber, cilantro, mint, beef, and charred onion.
7
Plate
Fold each lettuce wrap tightly and arrange on a plate alongside the dipping sauce for dunking.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 11 onion, cut into thin wedges
- 2 tsp2 tsp vegetable oil
- 66 large lettuce leaves
- 2.8 oz80g rice noodles, cooked
- 11 cucumber, julienned
- a small handful of cilantro
- a small handful of mint leaves
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 4 tbsp4 tbsp water (for dipping sauce)
- 11 small chili (for dipping sauce)
