Thai Spring Rolls

Recipe courtesy of Certified Angus Beef LLC.

Recipe Ingredients:

3/4 pound Certified Angus Beef ® sirloin, sliced thin
1 1/2 ounces sriracha or pepper sauce
2 teaspoons red curry paste
1 tablespoon black sesame seeds
1 tablespoon light olive oil
1/4 cup Mirin (sweet cooking wine)
1/2 cup rice wine vinegar
1 tablespoon finely chopped fresh ginger
2 tablespoons granulated sugar
2 tablespoons salt
8 ounces packaged slaw mix
12 pieces asparagus (top 2 to 3-inches), blanched with woody ends removed
8 spring roll papers
12 ounces pre-packaged Mediterranean salad mix
6 ounces Asian Sesame with Ginger salad dressing or any soy-based salad dressing
16 mandarin orange segments
2 ounces chow mein noodles

Cooking Directions:

1. Combine sriracha, curry and sesame seeds and marinate sirloin overnight in refrigerator.
2. Combine vinegar, Mirin, ginger, sugar and salt; bring it to a boil, stirring occasionally. Turn off and let sit for 10 minutes Pour liquid through strainer over slaw mix, cool and marinate overnight in refrigerator.
3. In large pan, heat oil to smoking point. Pan-fry steaks to medium-rare (140° F internal temp.) or desired doneness. Cool.
4. Place spring roll paper in hot water until it becomes pliable. Towards the bottom of each paper, place 1-ounce vegetables, 1 1/2-ounce beef and 3 asparagus spears. Roll like an large egg roll keeping it firmly wrapped.
5. In medium-sized bowl, place Mediterranean salad mix. Drizzle salad dressing around sides of bowl and toss to coat with dressing.
6. To assemble, place 4 mandarin oranges on plate and top with 3-ounce salad mix 1/2-ounce chow mein noodles.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 595; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 37mg; Total Carbs: 78g; Fiber: 4g; Protein: 22g; Sodium: 5300mg.

Recipe and photograph courtesy of Certified Angus Beef LLC.