Recipes and Cooking Gluten Free Pho-Flavor Flank Steak Lettuce Wraps 4.2 (12) 3 Reviews Jump on the pho trend with these healthy lettuce wraps, packed with beef protein and flavors of chile peppers, basil, onions, and Asian chili sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Slow Cook Time: 5 hrs Total Time: 5 hrs 30 mins Servings: 6 Yield: 12 wraps Jump to Nutrition Facts Ingredients 2 pound beef flank steak 2 cup coarsely chopped yellow onions (2 large) 2 cup water ¼ cup fish sauce 2 tablespoon sugar 2 tablespoon rice vinegar 2 fresh jalapeño chile peppers, finely chopped* 4 teaspoon Chinese five-spice powder 12 large Boston lettuce, Swiss chard, or napa cabbage leaves 4 ounce radishes, cut into thin bite-size strips (1 cup) ¾ cup fresh Thai basil leaves 3 green onions, thinly sliced diagonally 2 tablespoon lime juice Asian chili sauce (Sriracha sauce) (optional) Lime wedges (optional) Directions Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Top with yellow onions. In a medium bowl combine the water, fish sauce, sugar, vinegar, half of the jalapeño peppers, and the five-spice powder. Pour vinegar mixture over mixture in cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an airtight 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. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil leaves, green onions, and the remaining jalapeño peppers. Sprinkle with lime juice. If desired, serve with Asian chili sauce and lime wedges. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 137 Calories 6g Fat 4g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 137 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 33mg 11% Sodium 257mg 11% Total Carbohydrate 4g 1% Total Sugars 2g Protein 17g Vitamin C 14.5mg 73% Calcium 43mg 3% Iron 2.1mg 12% Potassium 424mg 9% Folate, total 37.4mcg Vitamin B-12 1.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.