Vietnamese Steak Wraps Recipe

Name: Vietnamese Steak Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs flank steaks; 2 lemons, juice and rind 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 (8 inch) flour tortillas; 6 lettuce leaves; 1 small red onion, halved and thinly sliced; 1/3 cup fresh mint leaves; 1/3 cup fresh cilantro leaves

Servings: persons

1 1/2 lbs flank steaks
2 lemons, juice and rind 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 (8 inch) flour tortillas
6 lettuce leaves
1 small red onion, halved and thinly sliced
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves

1
Cut beef across the grain in 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 1 hour.
2
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.
3
Remove beef from marinade; discard marinade.
4
Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
5
Grill tortillas until hot.
6
Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
7
Note: You can also grill these under a preheated broiler or flash-fry.

1211

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs flank steaks, 2 lemons, juice and rind of, 6 tablespoons sugar, divided, 2 tablespoons dark sesame oil, and more.

Yes, Vietnamese Steak Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Steak Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions