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
- 1 tablespoon A.1. Original Sauce
- 1 tablespoon distilled vinegar
- 2 tablespoons brown sugar
- 2 tablespoons creamy peanut butter
- 1⁄2 teaspoon salt
- 4 tablespoons water
-
Rare Ribeye Steak Fresh Spring Rolls
- 8 ounces rib eye steaks
- 2 tablespoons A.1. Original Sauce
- 1 tablespoon distilled vinegar
- 1⁄2 teaspoon salt
- 4 ounces carrots (peeled and grated)
- 4 ounces cucumbers (julienne)
- 4 ounces avocados (sliced in 2 inch long strips)
- 4 ounces fresh spinach
- 1 tablespoon distilled vinegar
- 1⁄2 salt
- 2 teaspoons sugar
- 6 (6 inch) rounds rice paper sheets
- 1⁄2 cup 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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