Ingredients with Measurements:
- 1 pound flank steak, sliced thinly
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 head of lettuce, leaves separated
- 1 bunch of fresh mint leaves
- 1 bunch of fresh cilantro leaves
- 1 cucumber, sliced thinly
- 1 carrot, julienned
- 1/2 cup chopped peanuts
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, vegetable oil, garlic, black pepper, and red pepper flakes. Add sliced beef and toss to coat. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Preheat grill or grill pan over medium-high heat. Grill beef for 2-3 minutes per side or until desired doneness is reached. Set aside.
3. In a small saucepan, combine rice vinegar, sugar, water, and salt. Bring to a boil and stir until sugar dissolves. Remove from heat and let cool.
4. To assemble wraps, place a lettuce leaf on a plate. Add a few slices of grilled beef, mint leaves, cilantro leaves, cucumber slices, and julienned carrots. Drizzle with rice vinegar sauce and sprinkle with chopped peanuts. Roll up the lettuce leaf to form a wrap.
5. Serve immediately.
- Time:
Preparation time: 40 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 26g
- Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or skirt steak.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Lettuce can be substituted with cabbage leaves or rice paper wrappers.
Variations:
- Add sliced jalapenos for extra heat.
- Use chicken or shrimp instead of beef.
- Add sliced avocado for creaminess.
Tips and tricks:
- Make sure to slice the beef thinly for even cooking.
- Don't overcook the beef to prevent it from becoming tough.
- Use a mandoline to julienne the carrots for even slices.
- Serve with additional rice vinegar sauce on the side for dipping.
Storage instructions:
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat beef in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the wraps on a platter with additional mint leaves and cilantro leaves for garnish.
Garnishes:
- Chopped peanuts
Pairings:
- Vietnamese iced coffee or iced tea
Suggested side dishes:
- Vietnamese spring rolls or egg rolls
- Steamed rice
Troubleshooting advice:
- If the beef is tough, it may have been overcooked. Try cooking for a shorter amount of time on the grill.
Food safety advice:
- Make sure to marinate the beef in the refrigerator to prevent bacterial growth.
- Wash all vegetables thoroughly before using.
Food history:
- Vietnamese grilled beef wraps, also known as bo la lot, are a popular street food in Vietnam. The beef is typically wrapped in betel leaves, but lettuce leaves are a common substitute.
Flavor profiles:
- Salty, sweet, tangy, and spicy
Serving suggestions:
- Serve the wraps as an appetizer or as a main dish.
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Region: Vietnamese