By Cuisine
Stuffed Thai Beef Summer Roll Recipe
Ingredients
- 1 ea. Rice Paper, 14” round
- 4 oz. The Original Steak-EZE® BreakAway ® Sirloin Beef Steak, Lightly Marinated
- 1 Tbsp. Sweet Thai Chili Sauce, Mae Ploy
- 1 oz. Red Cabbage, fine julienne
- 1 oz. Romaine, shredded
- 1 oz. Carrot, shredded
- 1 oz. Rice Noodles
- 1 tsp. Lime Juice
- 2 oz. Thai Peanut Sauce
Enhance beef summer roll flavor with the spicy-sweet Stuffed Thai Beef Summer Roll featuring The Original Steak-EZE® BreakAway ® Sirloin Beef Steak , Mae Ploy Thai chili sauce and fresh vegetables arranged on rice paper, folded like a burrito, and served with peanut sauce.
Directions
- Preheat oven to 350°F. Cook steak from frozen for 18 minutes.
- As the meat slices begin to cook, separate them with a spatula. Beef should have an evenly brown appearance when completely cooked. Toss beef in sweet Thai chili glaze and chill.
- Cook rice noodles according to manufacturer’s instructions. Chill and hold cold.
- Dip rice paper in warm water for 1-2 minutes until rehydrated and pliable.
- Lay rice paper on work surface. Add the vegetables, rice noodles and beef to middle of rice wrapper.
- Fold ends in and roll like a burrito.
- Cut in half and serve with peanut sauce.
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