Vietnamese Beef and Lettuce Wraps

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

Healthy Beef Gluten Free Steak Low Fat

Estimated Nutrition

Calories

283.1

kcal / serving

1132.4 kcal total

Carbs

23.4g

per serving

93.4 g total

Fat

9.7g

per serving

38.6 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

for dipping sauce

CondimentsSauces

tbsp

Dark Soy Sauce

ensure gluten-free if required

Rice Vinegar

for dipping sauce

Rice Vinegar

for wrap mixture

Fruits

piece

Lime

juice only

piece

Lime

cut into wedges to serve

Meat

400

Rump Steak

trimmed of fat

NutsSeeds

stick

Lemongrass

bruised and finely chopped

clove

Garlic

finely chopped

stick

Lemongrass

very finely chopped

clove

Garlic

finely chopped

sprig

Mint

leaves only, chopped

0.5

bunch

Coriander

leaves and stalks chopped

OilsFats

tsp

Sesame Oil

toasted, to taste

tbsp

Oil

flavourless for frying

Vegetables

piece

Red Chilli

sliced

piece

Spring Onion

finely chopped

piece

Carrot

fine julienne strips

150

Beansprouts

piece

Red Chilli

finely chopped

head

Little Gem Lettuce

leaves separated

Method

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.