Vietnamese Lemongrass Beef Lettuce Wraps with Charred Shallots
Prep 20 min · Cook 12 min · Serves 2 · medium
Free on iPhone
Fragrant lemongrass-marinated beef sirloin, quickly seared until caramelized, served with crispy charred shallots, fresh herbs, and cooling cucumber in butter lettuce cups. This vibrant dish balances bright citrus aromatics with smoky char and creamy avocado.
Ingredients
- 12 oz beef sirloin, thinly sliced against the grain
- 2 stalks fresh lemongrass, white and light green parts, minced
- 3 cloves garlic cloves, minced
- 1 whole Thai chilies, minced, or to taste
- 2 tbsp fish sauce, authentic vietnamese flavor
- 2 tbsp lime juice, fresh squeezed
- 1 tbsp honey, for subtle sweetness
- 3 whole shallots, thinly sliced
- 3 tbsp neutral oil, vegetable or canola
- 8 leaves butter lettuce, large, for wraps
- 1/2 whole cucumber, julienned
- 1/4 cup fresh mint, leaves
- 1/4 cup fresh cilantro, leaves
- 1/2 whole avocado, sliced
Instructions
- 1
Combine minced lemongrass, garlic, Thai chili, fish sauce, lime juice, and honey in a bowl. Add beef slices and toss to coat evenly. Set aside for 10 minutes to marinate.
- 2
Heat 2 tbsp oil in a large skillet over high heat until smoking. Working in batches to avoid crowding, sear beef slices 1-2 minutes per side until caramelized. Transfer to a plate.
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