Recipes and Cooking Vietnamese Beef Lettuce Wrap Be the first to rate & review! This Vietnamese Beef Lettuce Wrap recipe is a perfect international dish to add to your dinner table. You are easily able to let the beef marinate overnight and then quickly toss the flavorful steaks on the grill right before mealtime for a great, authentic dish. 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 Updated on May 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Marinate Time: 2 hrs Grill Time: 10 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound boneless beef top sirloin steak, cut 1 inch thick ¼ cup chopped green onions (2) 2 tablespoon sugar 2 tablespoon lime juice 2 tablespoon fish sauce 1 tablespoon chopped fresh lemongrass (2 stalks) or 1/2 teaspoon finely shredded lemon peel 3 cloves garlic, minced 8 large lettuce leaves Assorted toppings (such as shredded carrot, fresh cilantro leaves, fresh mint leaves, and/or chopped peanuts) 1 recipe Rice Vinegar Sauce Rice Vinegar Sauce ¼ cup sugar ¼ cup rice vinegar 2 tablespoon lime juice 2 tablespoon fish sauce 2 cloves garlic, minced Dash cayenne pepper Directions Trim fat from steak. Place steak in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together green onions, sugar, lime juice, fish sauce, lemongrass, and garlic. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain steak, discarding marinade. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as directed.) To serve, overlap two lettuce leaves on each of four dinner plates. Thinly slice steak. Arrange steak slices on top of lettuce leaves. Add desired toppings; drizzle with Rice Vinegar Sauce. Roll lettuce leaves around filling. Rice Vinegar Sauce In a small bowl stir together sugar, vinegar, lime juice, fish sauce, garlic, and cayenne pepper. Rate it Print Nutrition Facts (per serving) 348 Calories 13g Fat 30g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 348 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 76mg 25% Sodium 671mg 29% Total Carbohydrate 30g 11% Protein 29g *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.