Served as main course. Non-vegetarian dish.

Vietnamese

1 1/2 pounds Beef Flank Steak

Grated peel of 2 Lemons

Juice of 2 Lemons

6 Tablespoons Sugar, divided

2 Tablespoons dark Sesame Oil

1 1/4 teaspoons Salt, divided

1/2 teaspoon Black Pepper

1/4 cup Water

1/4 cup Rice Vinegar

1/2 teaspoon crushed Red Pepper

6 Flour Tortillas (8 inch)

6 Lettuce Leaves

1/3 cup fresh Mint Leaves

1/3 cup fresh Cilantro Leaves

Star Fruit slices

Red Bell Pepper strips

Orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips.

Serves: 6

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