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Full Online Book HomeLearning KitchenAsian - Beef - Asian Beef Crepe Rolls
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Asian - Beef -  Asian Beef Crepe Rolls Post by :MartyW Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1605

Click below to download : Asian - Beef - Asian Beef Crepe Rolls (Format : PDF)

Asian - Beef - Asian Beef Crepe Rolls

1-1/2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1 (12-ounce) flank steak

Dipping sauce:
1/4 cup chunky peanut butter
3 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons fish sauce
1 teaspoon sugar

Remaining ingredients:
2 ounces uncooked rice sticks (rice flour noodles)
1 teaspoon vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon chile paste or crushed red pepper
10 small Boston lettuce leaves
10 Basic Crepes
1/2 cup shredded carrot
30 thinly cut slices seeded cucumber
30 mint leaves
30 cilantro sprigs

Traditional spring rolls turn into crepe rolls when the rice paper is replaced by crepes, which are easier to roll up and eat. Serve these as appetizers. Cooked vermicelli can be substituted for the rice sticks.

To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Cut steak diagonally across grain into thin slices. Add steak to bag; seal and marinate in refrigerator 2 hours. Remove steak from bag, and discard marinade.

To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.

Place rice sticks in a medium saucepan; cover with hot water. Let stand 30 minutes. Bring to a boil, and cook 5 minutes. Drain; cut rice sticks into small pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 minutes. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste. Remove from heat.

Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate. Serve with dipping sauce. Yield: 10 servings (serving size: 3 crepe slices and 1 tablespoon dipping sauce).

NUTRITIONAL INFORMATION: CALORIES 179 (39% from fat); FAT 7.8g (sat 2.4g, mono 3.3g, poly 1.4g); PROTEIN 12.3g; CARB 13.6g; FIBER 1g; CHOL 41mg; IRON 1.6mg; SODIUM 432mg; CALC 42mg
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Asian - Beef -  Beef Teriyaki-diabetic Asian - Beef - Beef Teriyaki-diabetic

Asian - Beef -  Beef Teriyaki-diabetic
1 pound beef boneless sirloin steak 1/2 cup soy sauce 1/4 cup dry sherry, white wine or chicken broth 1 tablespoon vegetable oil 2 tsp chopped gingerroot or 1/2 tsp ground ginger 1 teaspoon sugar 1 clove garlic, chopped Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour. Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches away from heat 5 to 6

Asian - Beef -  15 Minute Beef Teriyaki Asian - Beef - 15 Minute Beef Teriyaki

Asian - Beef -  15 Minute Beef Teriyaki
2 cups uncooked Minute Rice, prepare to pkg instructions1 lb beef flank steak, cut into thin strips1 Tablespoon oil3 cups fresh or frozen stir fry vegetables of choice,(thawed)3/4 cup bottled teryaki saucebr> Prepare rice as directed on the side of package. Cook and stir flank steak (or sirloin), in hot oil in nonstick skillet 5 mintues. Add 3 cups fresh or frozen stir-fry vegetables, thawed and teriyaki stir fry sauce. Cover. Simmer on low heat 4 minutes. Serve over rice. Makes 4 servings