Beef and quinoa rice paper rolls with tamarind dipping sauce
recipe

Tasty Beef and quinoa rice paper rolls with tamarind dipping sauce Recipe

Create a kaleidoscope of colour and flavour with these rice paper rolls which are gluten free, low in fat and kilojoules.
Beef and quinoa rice paper rolls with tamarind dipping sauce
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.

Ingredients

  • 100g (1/2 cup) tri-coloured quinoa

  • 225ml water

  • 30g palm sugar, finely chopped

  • 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

Method

  • Step 1

    Place quinoa and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.

  • Step 2

    For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.

  • Step 3

    Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.

  • Step 4

    Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

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