Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce #A1
photo by Joe O.
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
6 Spring Rolls
- Serves:
- 6
ingredients
-
Peanut Sauce
- 14.79 ml A.1. Original Sauce
- 14.79 ml distilled vinegar
- 29.58 ml brown sugar
- 29.58 ml creamy peanut butter
- 2.46 ml salt
- 59.16 ml water
-
Rare Ribeye Steak Fresh Spring Rolls
- 226.79 g rib eye steaks
- 29.58 ml A.1. Original Sauce
- 14.79 ml distilled vinegar
- 2.46 ml salt
- 113.39 g carrots (peeled and grated)
- 113.39 g cucumbers (julienne)
- 113.39 g avocados (sliced in 2 inch long strips)
- 113.39 g fresh spinach
- 14.79 ml distilled vinegar
- 1 salt
- 9.85 ml sugar
- 6 (36 inch) rounds rice paper sheets
- 118.29 ml warm water (for moistening rice paper rounds)
directions
-
Peanut Sauce:
- Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
-
Rare Ribeye Steak Fresh Spring Rolls:
- Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
- While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
- Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
- After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
- Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
- Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
- Follow with 2 slices of avocado on top of the steak.
- Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
- To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
- Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
- Serve with A1 Steak Sauce peanut sauce and enjoy.
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