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Beef and quinoa rice paper rolls with tamarind dipping sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make vibrant, nutritious rice paper rolls: gluten-free, low-fat, and low-calorie.
Ingredients:
  • 100g (1/2 cup) tri-coloured quinoa
  • 225ml water
  • 30g palm sugar, finely chopped
  • 30.50 gm fish sauce
  • 20.00 ml tamarind puree
  • 1 small garlic clove, crushed
  • 10.60 gm lime juice
  • 3/4 tsp fresh ginger, finely grated
  • 400g beef rump steak
  • 2 green shallots, thinly sliced
  • 12 rice paper sheets, 22cm in diameter
  • 1 long fresh red chilli, thinly sliced diagonally
  • 12 large fresh mint leaves
  • 150g bean sprouts
  • 12 fresh coriander sprigs
Instructions:
  • In a saucepan over medium-low heat, combine quinoa and 185ml (3/4 cup) water. Bring to a gentle simmer, stirring occasionally, and cook for 10-12 minutes until quinoa is tender. Allow it to cool slightly before serving.
  • In a saucepan over medium-low heat, combine sugar, fish sauce, tamarind, garlic, and remaining water. Stir and cook for 3 minutes. Simmer for 2 minutes until slightly thickened. Transfer the sauce to a bowl and stir in the juice and ginger. Let it cool before serving.
  • Preheat a chargrill to medium-high heat. Lightly coat the steak with olive oil and season it. Grill for 4 minutes for medium doneness or to your preference. Let it rest for 4 minutes before slicing it thinly.
  • Combine shallot and 3 tsp sauce with quinoa. Soak 1 rice paper sheet in cold water for 10 seconds until slightly soft. Drain on a clean tea towel. Lay on a work surface, add 2 chilli slices and a mint leaf down the middle. Top with some quinoa, bean sprouts, steak, and coriander. Fold in ends, then roll up tightly to seal. Repeat with remaining sheets. Serve with the extra dipping sauce.

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