Vietnamese beef and lettuce wraps recipe
 Try serving strips of steak on lettuce with a sharp, sweet blend of Vietnamese flavours. Use a lean cut of beef such as rump or flank steak that's packed full of flavour and low in fat. Each serving provides 282 kcal, 34.1g protein, 16.6g carbohydrate (of which 15.5g sugars), 7.6g fat (of which 2.7g saturates), 3g fibre and 1.34g salt. 2 rump steaks or flank steaks, around 200g each, trimmed of any fat1 red chilli, sliced2 sticks lemongrass, bruised and finely chopped2 garlic cloves, finely chopped2 tbsp dark soy sauce1 tsp caster sugar2 spring onions, finely chopped1-1½ tsp toasted sesame oil, to taste 2 rump steaks or flank steaks, around 200g each, trimmed of any fat 1 red chilli, sliced 2 sticks lemongrass, bruised and finely chopped 2 garlic cloves, finely chopped 2 tbsp dark soy sauce 1 tsp caster sugar 2 spring onions, finely chopped 1-1½ tsp toasted sesame oil, to taste 50-75ml/2-2½fl oz rice vinegar, to taste25g-50g/1-2oz caster sugar, to taste1 stick lemongrass, trimmed and very finely chopped1 garlic clove, finely chopped1 lime, juice only 50-75ml/2-2½fl oz rice vinegar, to taste 25g-50g/1-2oz caster sugar, to taste 1 stick lemongrass, trimmed and very finely chopped 1 garlic clove, finely chopped 1 lime, juice only 1 carrot, cut into fine julienne strips150g/5½oz beansprouts1 red chilli, finely chopped50ml/2fl oz rice vinegarflavourless oil (such as groundnut or sunflower oil)3 sprigs mint, leaves picked and chopped½ small bunch coriander, leaves and stalks roughly chopped2 heads Little Gem lettuce, leaves separatedlime wedges, to serve 1 carrot, cut into fine julienne strips 150g/5½oz beansprouts 1 red chilli, finely chopped 50ml/2fl oz rice vinegar flavourless oil (such as groundnut or sunflower oil) 3 sprigs mint, leaves picked and chopped ½ small bunch coriander, leaves and stalks roughly chopped 2 heads Little Gem lettuce, leaves separated lime wedges, to serve Method For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible.When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside.For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks.In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes.Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves. Taste and adjust the flavours as necessary – adding a little more sugar if it’s too sour, or more rice vinegar or lime juice if too sweet. Set aside. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. For the wraps, mix the carrots, beansprouts and chilli in a bowl. Pour over the rice vinegar, mix well and set aside while you cook the steaks. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. In a large heavy-based frying pan, heat a dash of oil. Shake off any excess marinade from the steaks and cook for 2-3 minutes on either side - depending on their thickness and how rare you like your steak. Remove and rest on a plate for five minutes. Add the mint and coriander to the carrot mixture and mix to combine. Add the mint and coriander to the carrot mixture and mix to combine. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. To serve, arrange the Little Gem leaves on a serving plate. Slice the rested steak, tipping any resting juices over the carrot mixture. Fill the lettuce leaves with spoonfuls of the carrot mixture. Top each leaf with a slice of steak and serve with the dipping sauce and lime wedges on the side. Recipe tips Try to marinate the beef for as long as possible. It really develops the flavour and makes the meat more tender.