Vietnamese Beef Wraps
Get ready to elevate your appetizer game with these vibrant and flavor-packed Vietnamese Beef Wraps! Featuring tender, marinated strips of sirloin or flank steak infused with the bold flavors of soy sauce, fish sauce, lime juice, lemongrass, and a kick of red chili, this dish is a true celebration of Vietnamese cuisine. Wrapped in crisp butter lettuce leaves and topped with refreshing julienned carrots, crunchy cucumber matchsticks, fragrant mint, and cilantro, these wraps are as satisfying as they are light. A sprinkle of roasted peanuts adds a delightful crunch, while optional hoisin and sriracha sauces provide customizable dipping options. Ready in just 30 minutes of active cooking and prep time, these fresh and healthy wraps are perfect for family dinners, casual gatherings, or as a creative alternative to traditional finger foods.
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Recipe Information
Ingredients
- 500 grams beef (sirloin or flank steak), thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon sugar
- 3 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 1 piece red chili, finely chopped
- 2 tablespoons vegetable oil
- 12 leaves butter lettuce leaves, washed and dried
- 1 medium carrot, julienned
- 1 medium cucumber, thinly sliced into matchsticks
- 15 grams fresh mint leaves
- 15 grams fresh cilantro leaves
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons hoisin sauce (optional, for dipping)
- 1 tablespoon sriracha (optional, for dipping)
Instructions
In a mixing bowl, combine soy sauce, fish sauce, lime juice, sugar, garlic, lemongrass, and red chili. Mix well to create the marinade.
Add the thinly sliced beef to the marinade. Toss to coat all pieces evenly. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Remove the beef from the marinade, allowing any excess liquid to drip off, and cook the beef in batches in the hot skillet. Stir-fry for 2–3 minutes, or until the beef is browned and just cooked through.
Transfer the cooked beef to a plate and let it rest for a few minutes.
To assemble the wraps, take a butter lettuce leaf and place a small portion of the cooked beef in the center.
Top the beef with a little julienned carrot, cucumber matchsticks, fresh mint, and cilantro leaves.
Sprinkle chopped roasted peanuts over the filling for texture and added flavor.
Gently roll or fold the lettuce leaf around the filling to form a wrap.
Repeat with the remaining ingredients until all wraps are assembled.
Serve the Vietnamese Beef Wraps with hoisin sauce and sriracha on the side for dipping, if desired.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 38.3 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 277 mg | 21% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3132 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
