These are great with a few asian-inspired salads on the side for a meal, or as a substantial canapé. They’re almost like a mini taco, but with crisp lettuce for a fresh kick. The sauce I learned to make in Cambodia a few years ago, and is also great with rice paper rolls. It’s traditionally not a thick sauce, so you may want to either fold the wraps up and dip them, or drizzle it over them with a spoon.
For the wraps
|1 piece||Beef rump steak, about 300-400g (Main)|
|2 heads||Baby cos lettuce|
|1 handful||Mung bean sprouts|
|1 small bunch||Coriander|
For the sauce
|1 Tbsp||Cooking oil|
|1||Shallot, finely chopped|
|2 cloves||Garlic, crushed|
|1||Coriander root, finely chopped|
|1 tsp||Ground chilli paste|
|1 tsp||Chicken stock powder|
|1 tsp||Brown sugar|
|½ cup||Hot water|
|2 Tbsp||Peanuts, crushed|
- First make the sauce, take a small frying pan and add the cooking oil. On a medium heat, fry the shallot, garlic, coriander root, and the chilli. Mix together, and add the chicken stock powder, sugar and water. Mix together well. Remove from heat and allow to cool. Once it has cooled, add the lime juice and the peanuts.
- To make the wraps, rub the steak in a little oil and little sea salt. Cook in a frying pan, about 3-4 minutes, to cook to rare or medium rare. Set aside to rest under tinfoil and a tea towel for a good 10 minutes.
- Separate the lettuce leaves and lay out on a plate. Add a little grated carrot and a few mung bean sprouts to each one.
- Slice the beef into strips and add to each lettuce leaf. Garnish with coriander and add a generous spoonful of sauce.
More Asian recipes from Delaney