Beef and Salad Wraps with Ginger and Chilli Dress­ing

Dish - Everyday Dish - - Mains -

You could also use pork fil­let or chicken thighs in­stead of the steak and try ver­mi­celli noo­dles in­stead of rice.

Dress­ing: Place all the in­gre­di­ents, ex­cept the lime juice and car­rot, in a saucepan and bring to the boil. Sim­mer for 5 min­utes then set aside to cool for 5 min­utes. Add the lime juice and car­rot.

Beef: Rub the steaks with the oil and sea­son. Cook on a hot ridged grill or sauté pan for 2–3 min­utes each side or un­til done to your lik­ing. Trans­fer to a plate and rest for 5 min­utes. Slice thinly and toss with the meat juices.

To serve: Chop the cashew nuts and co­rian­der to­gether and toss half through the sliced beef. Put the re­main­ing mix­ture into a small bowl.ar­range the let­tuce, cu­cum­ber and car­rots on plates and spoon the beef into the let­tuce cups. Serve with the hot rice and the ginger dress­ing. Serves 4

RUMP STEAK WITH POTATO AND HERB SALAD [ recipe next page]

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