Vietnamese Grilled Steak Wraps Food

BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT

Steps:

• For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

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!

VIETNAMESE STEAK WRAPS

Steps:

• 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.
• 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 briquette about 3 minutes per side until cooked through.
• Grill tortillas until hot.
• Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
• Note: You can also grill these under a preheated broiler or flash-fry.

VIETNAMESE GRILLED STEAK WRAPS

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.

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES

Steps:

• In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
• Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
• Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

VIETNAMESE GRILLED STEAK WRAPS

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.

GRILLED STEAK WRAPS

Steps:

• Season steak with salt and pepper, to taste. Grill steak to disired doneness. Cover, let stand 10 minutes. Thinly slice.
• Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad except White Balsamic Vinegar, in large bowl. Add plums and onion, toss well. Toss with dressing.
• Microwave wraps or tortillas for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

VIETNAMESE STEAK SANDWICHES

Steps:

• In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
• In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
• Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.