Vietnamese Style Grilled Beef Wrap Ups Recipes

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VIETNAMESE SHAKING BEEF RECIPE BY TASTY



Vietnamese Shaking Beef Recipe by Tasty image

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
10 cloves garlic, minced
3 tablespoons brown sugar
5 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce
freshly ground black pepper, to taste
1 tablespoon granulated sugar
2 tablespoons white vinegar
2 tablespoons water
1 red onion, sliced into rings
2 bunches watercress
3 roma tomatoes, sliced
2 tablespoons vegetable oil
fresh cilantro, for garnish
white rice, cooked, for serving

Steps:

  • In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
  • In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
  • On a platter, arrange the watercress and tomato slices.
  • Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
  • Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
  • Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams

VIETNAMESE GRILLED STEAK WRAPS



Vietnamese Grilled Steak Wraps image

Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 57m

Yield 6 wraps.

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 lemons, grated peel and juice of
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper, strips
orange strip

Steps:

  • Cut 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.

Nutrition Facts : Calories 424, Fat 17.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 744.3, Carbohydrate 32.9, Fiber 3.1, Sugar 13.4, Protein 34.6

VIETNAMESE-STYLE GRILLED BEEF WRAP-UPS



Vietnamese-Style Grilled Beef Wrap-Ups image

Make and share this Vietnamese-Style Grilled Beef Wrap-Ups recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 41m

Yield 4 serving(s)

Number Of Ingredients 18

3 small shallots
4 garlic cloves
1 jalapeno, seeded and chopped
2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons dark sesame oil
2 teaspoons sugar
1/2 teaspoon grated lemon rind
1 1/4 lbs beef round steak, sliced very thinly across grain
1/4 cup fresh lime juice
1 tablespoon fish sauce
1 garlic clove, finely chopped
1 jalapeno, seeded and finely chopped
1 teaspoon sugar
1 head leafy lettuce, separated
1 bunch fresh cilantro
1 bunch of fresh mint
1 small seedless cucumber, halved lengthwise and cut into 1/4-inch slices

Steps:

  • Marinade and beef:
  • Puree shallots, garlic, jalapeno, fish sauce, oils, sugar and lemon rind in blender or food processor.
  • Mix with beef, tossing to coat.
  • Cover and refrigerate 30 minutes.
  • Broil 1-2" from heat until seared and just cooked through, about 2 minutes per side.
  • Dipping sauce:
  • Combine all ingredients.
  • To serve: place some beef, cilantro and/or mint, and a few pieces of cucumber on a lettuce leaf.
  • Roll up.
  • Dip in sauce.

VIETNAMESE GRILLED STEAK WRAPS



Vietnamese Grilled Steak Wraps image

Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.

Provided by Ambervim

Categories     Vietnamese

Time 30m

Yield 6 Wraps

Number Of Ingredients 17

1 1/2 lbs beef flank steak
2 grated lemons, peel
2 lemons, juice of
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
48 inches flour tortillas
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper, strips
orange strip

Steps:

  • Cut beef across the grain into thin slices.
  • Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a 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.
  • Soak wooden skewers in hot water 30 minutes to prevent burning.
  • Thread beef onto metal or wooden skewers.
  • 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.

Nutrition Facts : Calories 501.6, Fat 19.5, SaturatedFat 6.1, Cholesterol 91.8, Sodium 909, Carbohydrate 43.6, Fiber 2.3, Sugar 14.3, Protein 36.4

VIETNAMESE BEEF WRAPS



Vietnamese Beef Wraps image

Make and share this Vietnamese Beef Wraps recipe from Food.com.

Provided by Jewelies

Categories     Lunch/Snacks

Time 20m

Yield 8 lettuce wraps

Number Of Ingredients 13

100 g vermicelli rice noodles
1 long red chile, seeded and thinly sliced
1 lebanese cucumber, seeds removed,thinly sliced
2 tablespoons lime juice
400 g steak fillets, very finely sliced
1 clove garlic, crushed
1 tablespoon fish sauce
1 tablespoon rice wine
2 teaspoons brown sugar
1 tablespoon vegetable oil
2/3 cup fresh mint leaves
8 large soft lettuce leaves
sweet chili sauce, to serve

Steps:

  • Place noodles in a heatproof bowl, pour in enough water to cover and leave for 1 minute or until soft.
  • Drain thoroughly then toss in a bowl with chilli, cucumber and lime juice.
  • In a separate bowl, toss beef with garlic, fish sauce, rice wine and sugar.
  • Heat half the oil in a wok over high heat until smoking.
  • Add half the beef and stir-fry for about 30 seconds to sear.
  • Remove and repeat with remaining beef, keep warm.
  • Divide the noodle mixture, beef and mint between the lettuce leafs and roll loosely.
  • Serve with sweet chilli sauce for dipping.

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER



Grilled Marinated Beef with Vegetables in Rice Paper image

Categories     Beef     Vegetable     Appetizer     Marinate     Grill     Chill     Grill/Barbecue     Bon Appétit

Yield 8 appetizer servings

Number Of Ingredients 17

2 tablespoons sugar
1 tablespoon chopped lemongrass*
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
3/4 teaspoon cornstarch
1 pound flank steak, sliced thinly on diagonal across grain
16 6-inch-diameter rice paper rounds (bahn trang)*
1/2 cup grated carrot
1/2 cup shredded lettuce
1/2 cup bean sprouts
1 small cucumber, peeled, seeded, cut into matchstick-size strips
1/4 cup fresh mint leaves
3/4 cup nam pla (fish sauce)*
1/4 cup rice wine vinegar
2 tablespoons chopped green onions
Sold at Southeast Asian markets.

Steps:

  • Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
  • Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
  • Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

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