| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Vietnamese |
Beef, Grills, Sandwiches |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef flank steak |
|
|
Grated peel of 2 lemons |
|
|
Juice of 2 lemons |
| 6 |
tb |
Sugar; divided |
| 2 |
tb |
Dark sesame oil |
| 1 1/4 |
ts |
Salt; divided |
| 1/2 |
ts |
Black pepper |
| 1/4 |
c |
Water |
| 1/4 |
c |
Rice vinegar |
| 1/2 |
ts |
Crushed red pepper |
| 6 |
|
Flour tortillas (8 inch) |
| 6 |
|
Lettuce leaves |
| 1/3 |
c |
Fresh mint leaves |
| 1/3 |
c |
Fresh cilantro leaves |
|
|
Star fruit slices |
|
|
Red bell pepper strips |
|
|
Orange peel strips |
INSTRUCTIONS
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. Makes 6 wraps. Each
wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great
Barbecues by Kingsford.
Recipe by: Great Barbecues Posted to TNT - Prodigy's Recipe Exchange
Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997
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