Lemongrass Beef Rice Paper Rolls

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Ingredients

BEEF

  • Thumb-sized piece ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 1 cloves garlic, minced
  • 2 tablespoons Tamari
  • 1 ½ tablespoons honey
  • 1 tablespoon lime juice
  • 500g Green Meadows Rump Steak
  • 2 tablespoons olive oil

DIPPING SAUCE

  • 1 tablespoon fish sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons Tamari
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1 red chilli, thinly sliced, optional

 

  • 1 packet rice paper rounds
  • ½ cup mint
  • ½ cup coriander
  • 1/3 cucumber, cut into matchsticks
  • ½ small red onion, thinly sliced
  • 70g vermicelli noodles, cooked as per packet instructions
  • 1/3 cup roasted, salted peanuts, chopped

Method:

In a container with a lid mix together all the ingredients for the beef (aside from the beef) then add in the beef, turning it several times to coat both sides. Put on the lid then refrigerate for 2 hours or overnight.

Heat the olive oil in a heavy-bottomed frying pan then add in the steak and cook for 4 minutes each side, or until done to your liking. Remove from the pan, cover loosely with tin foil then leave to rest for 10 minutes. Once rested, slice and arrange on serving plate.

Put the ingredients for the dipping sauce into a small bowl and mix well. Set aside. Arrange the herbs, cucumber, onion and noodles on a serving platter and put the peanuts into a small bowl.

Pour boiling water into a shallow heat-proof dish then put this on the table along with the rice paper, the beef, peanuts and veges/herbs. Let your guests build their own rice paper rolls to their liking.