Easiest Way to Prepare Jamie Oliver Pho-flavor flank steak lettuce wraps

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pho-flavor flank steak lettuce wraps. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pho-flavor flank steak lettuce wraps is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Pho-flavor flank steak lettuce wraps is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have pho-flavor flank steak lettuce wraps using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pho-flavor flank steak lettuce wraps:

1. Make ready 2 pounds beef flank steak
2. Make ready 2 cups coarsely chopped onions (2 large)
3. Prepare 2 cups water
4. Get 1/4 cup fish sauce
5. Prepare 2 tablespoons sugar
6. Make ready 2 tablespoons rice vinegar
7. Take 2 fresh jalapeno chile peppers finely chopped
8. Make ready 4 teaspoons chinese five-spice powder
9. Make ready 12 large lettuce leaves, swiss chard or napa cabbage leaves
10. Take 1 cup shredded radishes
11. Take 3/4 cup fresh thai basil leaves
12. Take 3 green onions, thinly sliced diagonally
13. Prepare 2 tablespoons lime juice
14. Make ready Sriracha sauce (optional)

Instructions to make Pho-flavor flank steak lettuce wraps:

1. Trim fat from meat. Cut meat into 2 inch pieces. Place meat in a 3&1/2 or 4 quart slow cooker. Top with onions. In a medium bowl combine the water, the fish sauce, sugar, vinegar, the five spice powder, and half of the jalepeno peppers. Pour over mixture in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2&1/2 to 3 hours.
3. Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an air tight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten.
4. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil, green onions, and the remaining jalepeno pepper. Drizzle with lime juice. Roll up lettuce leaves. If desired serve with asian chili sauce.

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