Steak wraps, Vietnamese grilled |
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1 1/2 lb beef (rund) flank steak Grated peel of 2 lemons Juice of 2 lemons 6 tb Sugar; divided 2 tb Dark sesame oil 1 1/4 ts Salt; divided 1/2 ts Black pepper 1/4 c Water 1/4 c Rice vinegar 1/2 ts Crushed red pepper 6 Flour tortillas (8 inch) 6 Lettuce leaves 1/3 c Fresh mint leaves 1/3 c Fresh cilantro leaves Star fruit slices Red bell pepper strips Orange peel strips |
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BereidingCut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes.Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips |
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