Sliced Roast
Thai Spring Rolls recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Thai Spring Rolls

Serves 4

Ingredients:

  • 3/4 pound Certified Angus Beef ® sirloin, thinly sliced
  • 3 tablespoons Sriracha or pepper sauce
  • 2 teaspoons red curry paste
  • 1 tablespoon black sesame seeds
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (rice wine)
  • 1 tablespoon chopped ginger
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 8 ounces pre-packaged slaw mix
  • 1 tablespoon canola oil
  • 8 spring roll wrappers
  • 12 pieces asparagus (2 to 3 inches), blanched, cut in half lengthwise
  • 12 ounces pre-packaged Mediterranean salad mix
  • 6 ounces Asian sesame with Ginger salad dressing or any soy-based salad dressing
  • 16 mandarin orange segments
  • 1/4 cup chow mein noodles

Instructions:

  1. Combine sriracha, curry and sesame seeds and marinate sirloin overnight in refrigerator.
  2. Combine vinegar, mirin, ginger, sugar and salt; bring to a boil, stirring occasionally. Turn off; let sit for 10 minutes. Pour liquid through strainer over slaw mix, cool and marinate overnight in refrigerator.
  3. In large skillet, heat oil to smoking point. Panfry steaks to desired doneness. Transfer steaks to cutting board; let stand 5 minutes. Slice diagonally across the grain into thin slices.
  4. Place spring roll wrappers in hot water until they become pliable. Towards the bottom of each wrapper, place 1 ounce slaw mix, 1 1/2 ounces beef and 3 asparagus spears. Roll like an egg roll keeping it firmly wrapped.
  5. In medium-sized bowl, place Mediterranean salad mix. Add salad dressing and toss to coat.
  6. To serve, place salad mix on plate, top with 3 mandarin oranges and chow mein noodles; top with spring roll.

No Nutritional Information Available

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