Vietnamese Steak Wraps
Delight your taste buds with these Vietnamese Steak Wraps, a vibrant fusion of bold flavors and fresh, healthy ingredients. Perfectly marinated flank steak is seared to caramelized perfection, then wrapped in delicate rice paper alongside crisp julienned carrots, cucumbers, fragrant mint, and cilantro. The zesty homemade marinade, made with fish sauce, soy sauce, lime juice, and just a hint of sriracha, gives these wraps an irresistible umami kick. Light, flavorful, and simple to prepare, they’re ideal for a quick weeknight dinner or as a show-stopping addition to your party spread. Serve them with additional sriracha or your favorite dipping sauce for a dish that's as satisfying as it is refreshing. These handheld appetizers embrace authentic Vietnamese flavor while remaining versatile and endlessly customizable.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 12 pieces Rice paper wraps
- 1 large Carrot
- 1 medium English cucumber
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 3 stalks Green onion
- 2 tbsp Fish sauce
- 2 tbsp Soy sauce
- 1 tbsp Lime juice
- 1 tsp Sriracha sauce
- 1 tsp Sugar
- 1 tbsp Sesame oil
- 2 cloves Garlic
- 1 tbsp Vegetable oil
- 2 cups Hot water
Instructions
1. Prepare the marinade by mixing fish sauce, soy sauce, lime juice, sriracha, sugar, sesame oil, and minced garlic in a small bowl.
2. Thinly slice the flank steak against the grain and place the slices into a zip-top bag or bowl. Pour the marinade over the steak, mix well, and let it marinate for at least 20 minutes in the refrigerator.
3. While the steak is marinating, prepare the vegetables. Julienned the carrot and cucumber, chop the green onions, and pick the mint and cilantro leaves. Set them aside on a large platter.
4. Heat a skillet or grill pan over medium-high heat and add the vegetable oil. In batches, sear the steak for 1-2 minutes per side until caramelized and cooked to your desired doneness. Remove from heat and let rest for 5 minutes.
5. Fill a shallow dish with hot water. Soak each rice paper wrap for 10-15 seconds until pliable. Lay the soften wrap flat on a clean kitchen towel or cutting board.
6. Place a few slices of steak, a small handful of julienned vegetables, green onions, mint, and cilantro in the center of the rice paper wrap.
7. Fold the bottom of the rice paper wrap over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wraps and ingredients.
8. Serve the Vietnamese Steak Wraps immediately, with additional sriracha or dipping sauce of your choice if desired.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 635 mg | 14% | |
*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.
