Recipe of Award-winning Pho-flavor flank steak lettuce wraps
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade Pho-flavor flank steak lettuce wraps. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pho-flavor flank steak lettuce wraps, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pho-flavor flank steak lettuce wraps delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pho-flavor flank steak lettuce wraps is 6 (2 wrap) srvg. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Pho-flavor flank steak lettuce wraps:
- 2 pounds beef flank steak
- 2 cups coarsely chopped onions (2 large)
- 2 cups water
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 fresh jalapeno chile peppers finely chopped
- 4 teaspoons chinese five-spice powder
- 12 large lettuce leaves, swiss chard or napa cabbage leaves
- 1 cup shredded radishes
- 3/4 cup fresh thai basil leaves
- 3 green onions, thinly sliced diagonally
- 2 tablespoons lime juice
- Sriracha sauce (optional)
Instructions to make to make Pho-flavor flank steak lettuce wraps
- Trim fat from meat. Cut meat into 2 inch pieces. Place meat in a 3&1/2 or 4 quart slow cooker. Top with onions. In a medium bowl combine the water, the fish sauce, sugar, vinegar, the five spice powder, and half of the jalepeno peppers. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2&1/2 to 3 hours.
- Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an air tight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten.
- To serve, divide shredded meat among lettuce leaves. Top with radishes, basil, green onions, and the remaining jalepeno pepper. Drizzle with lime juice. Roll up lettuce leaves. If desired serve with asian chili sauce.
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