Vietnamese Fajitas (Bo Nuong Xa)

Name: Vietnamese Fajitas (Bo Nuong Xa)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters bean sprouts; 237 milliliters grated carrot, divided; 1 teaspoons cornstarch; 1 cucumber, peeled, seeded and cut into 1/8- x 2-inch matchsticks; 118 milliliters fish sauce; 454 grams flank steak; 59 milliliters chopped fresh cilantro; 59 milliliters chopped fresh mint; 1 Tbsp minced garlic; 1 heads iceberg lettuce or green leaf lettuce, shredded; 1 Tbsp chopped lemon grass; 1 teaspoons pepper; 118 milliliters fresh pineapple slices, cut into 1/8- x 2-inch matchsticks; 2 teaspoons rice wine vinegar; 1 teaspoon salt; 1 Tbsp soy sauce; 16 6-inchs (6-inch) rice paper spring roll wrappers (bánh tráng); 79 milliliters sugar; 2 Tbsps sugar; 1 Tbsp vegetable oil; 296 milliliters hot water; 6 servings Hot water

Vietnamese Fajitas (Bo Nuong Xa) might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 6g of fat, and a total of 230 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up mint, fish sauce, flank steak, and a few other things to make it today. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert. It is a good option if you're following a gluten free and dairy free diet. It is an affordable recipe for fans of Vietnamese food.

Instructions

Cut steak diagonally across the grain into 16 (1/8- to 1/4-inch-thick) slices.

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Grains

Steak

Stir together 2 tablespoons sugar and next 5 ingredients in a large bowl.

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Sugar

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Bowl

Add meat, stirring to coat. Cover and chill 30 minutes.

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Meat

Remove meat from marinade, discarding marinade.

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Marinade

Meat

Sprinkle steak evenly with salt and pepper.

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Salt And Pepper

Steak

Grill flank steak slices over medium-high heat (350 to 400), uncovered, 2 minutes on each side or until done. Cover with aluminum foil to keep warm.

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Flank Steak

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Aluminum Foil

Grill

Stir together 1 1/4 cups hot water, fish sauce, 1/3 cup sugar, and vinegar until sugar dissolves. Stir in 1/3 cup carrot. Set aside.

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Fish Sauce

Vinegar

Carrot

Sugar

Water

Pour hot water to a depth of 1 inch in a large shallow dish. Dip 1 spring roll wrapper in hot water briefly to soften; pat dry with paper towels.

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Spring Roll Wrappers

Water

Dip

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Paper Towels

Combine remaining 2/3 cup carrot, bean sprouts, and next 4 ingredients.

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Bean Sprouts

Carrot

Place 1 slice of beef on one side of wrapper; top with 1/3 cup lettuce.

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Lettuce

Beef

Place about 1/3 cup bean sprout mixture on lettuce on wrapper. Fold sides of wrapper over filling, and roll up, jelly-roll style.

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Lettuce

Jelly

Roll

Serve with fish sauce mixture for dipping.

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Fish Sauce

Note: Prepare fresh lemon grass as you would a green onion--peel off the outer layer, remove the root end, and use the white portion. Fish sauce and rice paper wrappers can be found on the ethnic foods aisle of most grocery stores.

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Green Onions

Lemon Grass

Fish Sauce

Spring Roll Wrappers

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.