Tuesday, February 18, 2014

Vietnamese Steak Rolls

The last weeks of Summer always seem to be the worst. I am never {okay, just about never} in the mood to spend any time at all in the kitchen. My kitchen has a large window which gets all the sun in the afternoon, making it very uncomfortable to cook and bake.

These past two weeks, especially, have been very hot and most of our dinners were something light and cold like these Vietnamese steak rolls . They are filling enough to serve on it's own, or you can add a salad or two for dinner.

But if you want to serve this for lunch, it is perfect as is. {If served as dinner,any leftovers are great for the kids' lunch boxes the next day}

I shave the carrots and cucumber with my vegetable peeler.

Vietnamese Steak Rolls ~ perfect light dinner or great for lunch as well #SteakRolls #Dinner #Lunch

VIETNAMESE STEAK ROLLS

4 - 6 Servings

INGREDIENTS:


500g Tenderized Steaks
Black Pepper, to taste
2 TB Avocado Oil
2 TB Soy Sauce
1 TB Ginger, grated
1 - 2 Chillies, chopped finely
8 Brown Hotdog Rolls
1/2 English Cucumber, shaved into ribbons
3 Carrots, peeled and shaved into ribbons
1/4 cup Parsley, chopped
1/2 Red Onion, sliced thinly


DIRECTIONS:

1.) Season Steaks with Black Pepper - heat the Avocado Oil in a pan until smoking hot - fry Steaks 1 - 2 minutes per side {or to your preference}.
2.) Add the Soy Sauce, Ginger and Chillies - stir-fry another 1 minute - remove from heat and let sit for 10 minutes before slicing into strips.
3.) Stuff Rolls with the cooked Steak strips, Cucumber, Carrots, Parsley and Red Onion.
4.) Drizzle over any leftover pan juices and serve.



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