Grilled Beef Wrapped in Rice Paper


2 lb beef flank steak
16 pieces 9-inch round rice paper
1 head green leaf lettuce, leaves separated, rinsed and pat dried with paper towel
16 mint leaves
16 cilantro sprigs
1 cucumber, peeled, halved, seeded and thinly sliced lengthwise


2½ tbsp minced garlic
1 stalk lemongrass, white part only, minced
3 shallots, minced
1 tbsp sugar
1 tbsp crushed red pepper
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp toasted sesame seeds
2 tbsp fish sauce
1 tsp sesame oil


  1. Combine marinade ingredients in a large zippered plastic bag and mix well. Score the surface of the beef and add to the plastic bag. Seal bag and toss back and forth to coat the beef with the marinade. Refrigerate for at least 1 hour or overnight for best results.
  2. Preheat the grill.
  3. Brush beef with oil and place on the grill. Grill beef to the desirable doneness, about 25 minutes for medium rare. Remove and let sit for 5 minutes before slicing into long thin strips.
  4. To serve, bathe a rice paper in a large bowl of warm water. Shake off excess water and lay it flat on a plate. Line the centre of the paper with a lettuce leaf. Top with 2 to 3 slices of beef, a mint leaf (torn into small pieces), cilantro, and some sliced cucumber. Wrap into a round parcel and eat with Vietnamese sweet-and-sour dipping sauce.

Makes 16 Wraps.

Source: Hong Kong magazine

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