Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pho-flavor flank steak lettuce wraps. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gluten Free Pho-Flavor Flank Steak Lettuce Wraps. Jump on the pho trend with these healthy lettuce wraps, packed with beef protein and flavors of chile peppers, basil, onions, and Asian chili sauce. Server dem med en skål med äggdroppe eller misosoppa för en lätt lunch eller middag. Lettuce Wraps are a fun way to change up your dinner routine.

Pho-flavor flank steak lettuce wraps is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pho-flavor flank steak lettuce wraps is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pho-flavor flank steak lettuce wraps:

1. Get 2 pounds beef flank steak
2. Make ready 2 cups coarsely chopped onions (2 large)
3. Take 2 cups water
4. Get 1/4 cup fish sauce
5. Make ready 2 tablespoons sugar
6. Take 2 tablespoons rice vinegar
7. Get 2 fresh jalapeno chile peppers finely chopped
8. Prepare 4 teaspoons chinese five-spice powder
9. Make ready 12 large lettuce leaves, swiss chard or napa cabbage leaves
10. Make ready 1 cup shredded radishes
11. Get 3/4 cup fresh thai basil leaves
12. Make ready 3 green onions, thinly sliced diagonally
13. Make ready 2 tablespoons lime juice
14. Make ready Sriracha sauce (optional)

Try this Flank Steak Lettuc Wraps recipe, or contribute your own. Serve the steak with the lettuce leaves for wrapping, plus the rice, cucumbers, Sriracha, and Hoisin for topping. These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC. They were so good, I didn't miss the tortilla so I set out to recreate them at home.

Instructions to make 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.

These lettuce wrap steak tacos were inspired by tacos I recently oredered at a Tex-Mex restaurant in NYC. They were so good, I didn't miss the tortilla so I set out to recreate them at home. Lettuce wraps are low-carb, keto, gluten-free and low calorie, and don't interfere with the flavors of the filling. We love pho - the comforting soup that has become synonymous with Vietnamese cuisine the world over. Remove the flank steak from the saucepot and wrap with aluminum foil; set aside.

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