Asian Beef Salad Wraps with Sweet Chile Dipping Sauce
Asian beef salad wraps with sweet chile dipping sauce.
Monday, Apr 29, 2013 Updated at 12:59 PM EST
- ½ pound beef tenderloin or sirloin
- 2 Tbsp. vegetable oil
- 4 rice paper wrappers, 8-inch round or square
- 1 cup lettuce, shredded
- ¼ cup red onion, thinly sliced
- 2 tbsp. mint leaves, cut into strips
- 2 tbsp. cilantro leaves
- Salt and black pepper to taste
- While heating sauté pan on medium high, pat dry the beef medallions with a paper towel, and season both sides with salt and black pepper.
- Add vegetable oil to pan, add beef and let brown very well, for about at least 2 minutes on each side. Remove meat from pan, and place on sheet pan. (The meat will be at a rare doneness). If a higher doneness is desired, place on a baking sheet in a 400°F oven and, using an instant read thermometer, check for your desired doneness. 125°F for medium-rare, 130°F for medium, 135°F for medium well, and 140 °F for well done. When desired temperature is reached, let meat rest for a 5 minutes out of oven to continue cooking and let juices settle before serving. After resting, slice meat thinly.
- Soak rice paper wrappers in a large bowl of cold water for 2 minutes or until lightly softened. Gently drain and lay out wrappers on the counter.
- Divide the lettuce, onion, mint, cilantro and beef among the rice wrappers, placing them at the center of each wrapper in a cylinder shape.
- Fold the sides of the wrapper in and roll up into a large cigar shape. Slice in half and serve with the dipping sauce. (Recipe Below)
- ¼ cup water
- ¾ cup sugar
- 3 tbsp. Sambal Chile Paste, available in Asian section of market
- 3 tbsp. cider vinegar
- Salt to taste
- Bring the water and sugar to a boil, and cool completely.
- Stir in the sambal chile paste, cider vinegar and season to taste with salt.
- Serve with beef salad wraps or spring rolls as a dipping sauce.