Vietnamese Beef and Lettuce Wraps

Lean steak marinated in Vietnamese aromatics, served in crisp lettuce leaves with a sweet and sour dipping sauce.

Estimated Nutrition

	Per Serving	Total
Calories	283.1 kcals	1132.4 kcals
Carbohydrates	23.4 grams	93.4 grams
Fat	9.7 grams	38.6 grams
Protein	25.7 grams	102.8 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Caster Sugar

25
g

Caster Sugar

for dipping sauce

CondimentsSauces

2
tbsp

Dark Soy Sauce

ensure gluten-free if required

50
ml

Rice Vinegar

for dipping sauce

50
ml

Rice Vinegar

for wrap mixture

Fruits

1
piece

Lime

juice only

1
piece

Lime

cut into wedges to serve

Meat

400
g

Rump Steak

trimmed of fat

NutsSeeds

2
stick

Lemongrass

bruised and finely chopped

2
clove

Garlic

finely chopped

1
stick

Lemongrass

very finely chopped

1
clove

Garlic

finely chopped

3
sprig

Mint

leaves only, chopped

0.5
bunch

Coriander

leaves and stalks chopped

OilsFats

1
tsp

Sesame Oil

toasted, to taste

1
tbsp

Oil

flavourless for frying

Vegetables

1
piece

Red Chilli

sliced

2
piece

Spring Onion

finely chopped

1
piece

Carrot

fine julienne strips

150
g

Beansprouts

1
piece

Red Chilli

finely chopped

2
head

Little Gem Lettuce

leaves separated

Steps

Coat steak with marinade ingredients in a bowl and refrigerate for 2 hours.
Heat dipping sauce ingredients in a pan until sugar dissolves and adjust flavor.
Mix carrots, beansprouts, and chilli with rice vinegar and set aside.
Fry steaks in a hot oily pan for 3 minutes per side and rest for 5 minutes.
Stir mint and coriander into the carrot mixture.
Fill lettuce leaves with carrot mix and sliced steak, serving with dipping sauce.