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Beef Spring Rolls




Source of Recipe


All Year Round with Katie Brown






Recipe Introduction


In celebration of spring, we're making spring rolls, but not the kind you're used to eating. Ours are wrapped in skirt steak marinated in the most delicious ginger soy sauce.





List of Ingredients



• 1/4 cup fresh lime juice
  
• 1/3 cup soy sauce
  
• 3 finely minced garlic cloves
  
• 2 tablespoons peeled and finely minced gingerroot
  
• 1 teaspoon sugar
  
• 1/4 teaspoon cayenne pepper
  
• 1/3 cup sesame oil
  
• 1 pound skirt steak, sliced thin and pounded to about 1/4" thickness
  
• 1 tablespoon olive oil
  
• 1 julienne cucumber
  
• 2 julienne carrots
  
• 1 bunch scallion, greens only trimmed to about 3" pieces
  
• 1 small bunch fresh mint leaves, washed and spun dry
  
• 1 small bunch fresh cilantro, washed and spun dry
  






Instructions



1. In small bowl, whisk lime juice, soy sauce, garlic, gingerroot, sugar, cayenne and sesame oil. Pour into a large re-sealable bag (reserve about 3 tablespoons to use later for a dipping sauce)
   
2. Slice skirt steak thinly and pound out to about 1/4 inch thickness. Put slices in the re-sealable bag with marinade and refrigerate for at least 2 hours.
   
3. Heat pan with one tablespoon olive oil and sauté the meat slices until just done and browned.
   
4. Let meat cool to room temp.
   
5. Place a bit of julienne cucumber, julienne carrot, a piece of scallion, a few mint leaves and a sprig of cilantro on the meat slice, roll it up and secure it with a bamboo skewer or toothpick.
   
6. Serve with dipping sauce.
   






Final Comments


Makes about 10-12 Roll-Ups