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Pho-style beef and herb rice paper rolls
Pho-style beef and herb rice paper rolls
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Prep Time:
25 minutes
Cook Time:
2 minutes
Total Time:
27 minutes
Tender beef and fresh herbs make these morsels a flavorful lunchtime treat.
Ingredients:
  • 4 beef minute steaks
  • 62.50 ml tamari
  • 40.00 ml Chinese rice wine (shaoxing)
  • 4.00 gm brown sugar
  • 1 tsp garam masala
  • 1 star anise
  • 1/4 tsp chilli flakes
  • 1 baby cos lettuce, chopped
  • 1 avocado, sliced
  • 1 punnet grape tomatoes, halved
  • 1 bunch coriander, washed and chopped
  • 1/2 bunch mint, washed and sliced
  • 12 large rice paper rounds
  • 89.10 gm hoisin sauce
  • 21.00 gm lemon juice
  • Sriracha (hot chilli) sauce, to serve
Instructions:
  • Marinate minute steaks in a flavorful blend of tamari, Chinese rice wine, sugar, garam masala, star anise, and chili in a glass container or large bowl while you prep the salad.
  • Get the salad ingredients ready and fill a large bowl with water for the rice paper rounds.
  • Take the minute steaks out of the marinade and place them on a plate. Heat a chargrill pan or barbecue until very hot. Grill the steaks for 1 minute on each side until cooked and let them rest before slicing them across the grain. Combine hoisin sauce and lemon juice in a small bowl.
  • Place a clean tea towel on a flat surface and briefly dip one rice paper round in water for 10-20 seconds until slightly pliable. Transfer the round onto the towel and add salad, sliced beef, and a drizzle of hoisin dressing in the middle. Fold the sides in, wrap tightly, and arrange neatly on a serving platter.
  • Drizzle with the rest of the dressing, garnish with lemon wedges, and add sriracha to taste.

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