Beef Spring Rolls

By LadyRev-2

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

Details

Servings 10

Preparation

Step 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)

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.
.
Heat pan with one tablespoon olive oil and sauté the meat slices until just done and browned.

Let meat cool to room temp.

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. Serve

Tip: Use any left over gingerroot to make a great tea.

Tip: You want to keep your sesame oil in the fridge after you open it. It goes bad a lot quicker than olive oil and if you keep it cold, it'll last longer.

Tip: If you use a tougher cut of meat, just be sure to let it marinade a lot longer.

Tip: The easiest way to flatten a slice of meat is to use the side of your cleaver. Just lay down a little plastic wrap, put the meat on it, cover the top with plastic wrap and smack it. If you don't have a cleaver, an iron skillet will do the trick