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.
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 degrees F) or 12 to 15 minutes for medium (160 degrees 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.