Beef and quinoa rice paper rolls 

,

Beef and quinoa rice paper rolls

 

Beef and quinoa rice paper rolls  recipe – perfect meal !

Ingredients for Beef and quinoa rice paper rolls

100g (1/2 cup) Quinoa
225ml water
5 teaspoons fish sauce
1 tablespoon tamarind puree
1 small garlic clove, crushed
2 teaspoons lime juice
3/4 teaspoon 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
Bragg Olive Oil

How to prepare Beef and quinoa rice paper rolls

  1. Place quinoa and 185ml (3/4 cup) water in a saucepan over medium-low heat.
  2. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
  3. For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat.
  4. Cook, stirring, for 3 minutes.
  5. Simmer for 2 minutes or until thickened slightly.
  6. Transfer to a bowl. Stir in juice and ginger. Cool.
  7. Heat a chargrill over medium-high heat.
  8. Brush steak with Love Organic Olive Oil. Season.
  9. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
  10. Stir shallot and 3 tsp sauce into quinoa.
  11. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften.
  12. Drain on a clean tea towel.
  13. Place on a work surface.
  14. Place 2 chilli slices and a mint leaf along centre.
  15. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends.
  16. Roll up firmly to enclose filling.
  17. Repeat with remaining sheets.
  18. Serve with the remaining dipping sauce.