Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8-10 rice paper wraps
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded lettuce
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped peanuts
- Hoisin sauce and Sriracha sauce for dipping
Special equipment needed:
- Grill or grill pan
- Large bowl filled with warm water
Step-by-step instructions:
1. In a large bowl, whisk together vegetable oil, soy sauce, honey, rice vinegar, garlic powder, onion powder, salt, and pepper. Add sliced beef and toss to coat. Let marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Grill beef for 2-3 minutes per side or until desired doneness is reached. Remove from heat and let rest for 5 minutes.
3. Meanwhile, prepare rice paper wraps by dipping them one at a time in the bowl of warm water for 10-15 seconds or until softened. Lay them flat on a clean surface.
4. Place a small amount of cooked rice vermicelli noodles, shredded carrots, lettuce, cilantro, mint, and chopped peanuts in the center of each rice paper wrap.
5. Top with a few slices of grilled beef.
6. Fold the sides of the rice paper wrap over the filling and roll tightly to form a wrap.
7. Repeat with remaining rice paper wraps and filling.
8. Serve with hoisin sauce and Sriracha sauce for dipping.
Time:
Preparation time: 40 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 8-10 rice paper wraps.
Nutritional information:
Calories per serving: 240
Fat: 9g
Carbohydrates: 23g
Protein: 18g
Sodium: 320mg
Sugar: 4g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Hoisin sauce can be substituted with peanut sauce or sweet chili sauce.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Add sliced bell peppers, cucumbers, or avocado to the filling.
- Use chicken or shrimp instead of beef.
- Make a vegetarian version by using tofu or tempeh instead of beef.
Tips and tricks:
- Make sure to slice the beef thinly for even cooking.
- Don't overfill the rice paper wraps or they will be difficult to roll.
- If the rice paper wraps are sticking to the surface, lightly grease it with vegetable oil.
- Serve immediately after assembling to prevent the rice paper wraps from becoming soggy.
Storage instructions:
Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in a skillet over medium heat until warmed through. Do not overcook or the beef will become tough.
Presentation ideas:
Arrange the rice paper wraps on a platter and garnish with chopped peanuts, cilantro, and mint.
Garnishes:
Chopped peanuts, cilantro, and mint.
Pairings:
Serve with a side of steamed vegetables or a green salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a green salad.
Troubleshooting advice:
If the rice paper wraps are tearing, make sure to soak them in warm water for the full 10-15 seconds.
Food safety advice:
Make sure to cook the beef to a minimum internal temperature of 145°F to prevent foodborne illness.
Food history:
Rice paper wraps originated in Vietnam and are commonly used in Vietnamese cuisine.
Flavor profiles:
Savory, sweet, tangy, and nutty.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Vietnamese