Vietnamese beef and lettuce wraps

Name: Vietnamese beef and lettuce wraps
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 400 g Beef; 75 ml Rice vinegar; 1 Carrot

Fresh, vibrant, and full of bold flavours - these steak lettuce wraps are served with a tangy dipping sauce and crunchy vegetables for a light, satisfying dish perfect for sharing.

4.5

(13)

Updated : 02 July, 2025

Easy

More than 1 hour.

Ingredients

For the marinade

400 grams

Beef

1

Red chilli pepper

2

Lemongrass

2

Garlic

2 tablespoon

Soy sauce

1 teaspoon

Sugar

2

Green onion

1.5 teaspoon

Sesame oil

For the dipping sauce

75 milliliters

Rice vinegar

50 grams

Sugar

1

Lemongrass

1

Garlic

1

Lime

For the wraps

1

Carrot

1

Red chilli pepper

50 milliliters

Rice vinegar

as needed

Sunflower oil

3 stalk

Mint

small handful

Cilantro, coriander

as needed

Lettuce leaves

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

It is best to use rump steaks of flank steaks for this dish.

Preparation

Screen ON

Step 1

Place the steak in a large bowl and coat evenly with the marinade ingredients. Cover with cling film and refrigerate for at least two hours, or ideally overnight, to let the flavours fully infuse.

Step 2

When ready to cook, prepare the dipping sauce by combining the ingredients in a small pan over medium heat. Stir until the sugar has dissolved, then adjust to taste. Set aside.

Step 3

In a separate bowl, combine the carrots, beansprouts, and chilli. Pour over the rice vinegar, mix well, and leave to sit while cooking the steak.

Step 4

Heat a dash of oil in a large heavy-based frying pan over medium heat. Shake off any excess marinade from the steaks and cook for 2-3 minutes on each side, depending on thickness and preferred doneness. Transfer the steaks to a plate and let rest for five minutes.

Step 5

Add chopped mint and coriander to the carrot mixture and toss to combine.

Step 6

To serve, arrange lettuce leaves on a serving platter. Slice the rested steak and drizzle any juices over the vegetable mixture. Fill each leaf with a spoonful of the carrot mixture, top with a slice of steak, and serve with dipping sauce and lime wedges on the side.