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Pho-flavor Flank Steak Lettuce Wraps

Pho-flavor flank steak lettuce wraps

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Pho-flavor flank steak lettuce wraps

By: cdisom via

Ingredients of 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)

Method for "Pho-flavor flank steak lettuce wraps":

  1. 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.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2&1/2 to 3 hours.
  3. 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.
  4. 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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