1 lb sirloin, 2 inches thick
5 cloves garlic, minced
2 T fresh ginger, grated
1 2/3 C coconut milk
1/2 C oyster sauce
4 T soft light brown sugar, unpacked
2 T cilantro leaves
1/8 t black pepper, freshly grounded
2 T olive oil
24 rice paper sheets
1 1/2 C cooked rice vermicelli
1 large carrot, peeled and thinly julienned or shredded
1 cucumber, peeled and thinly julienned
handful fresh cilantro leaves
handful fresh parsley leaves
handful fresh mint leaves
handful dry roasted peanuts, chopped (optional)
Hoisin Peanut Sauce:
4 T crunchy peanut butter (I use Adams, no added sugar)
2/3 C hoisin sauce
1 garlic clove, finely grated
4 T warm water
2 T champagne vinegar
1 t Sriracha
2 T chopped dry roasted peanuts, chopped (optional)
Sriracha Lime Sauce:
4 t Sriracha
1/2 C lime juice
1/2 C fish sauce
1/2 C sugar
3 cloves garlic, finely grated
1/4 C water
Process garlic, ginger, coconut milk, oyster sauce, sugar, cilantro, and black pepper until smooth.
Marinate sirloin in the plastic bag overnight, refrigerated.
Remove meat, and shake off the marinade.
Sear in oil for 4 min on each side, lifting every minute to let the oil under meat.
Let rest for 10 min, then cut across the grain into very thin slices (3mm).
Soak a rice paper sheet in warm water for 5 seconds, put on a plate.
At the bottom of the sheet assemble a few herb leafs, meat, carrots, cucumber, peanuts and vermicelli. Roll up and seal.
Repeat with the remaining rolls.
Mix all the ingredients for the either of the sauces until smooth. Refrigerate until ready to use.
Sprinkle with peanuts just before serving.
Match made in Heaven:
Hoisin Peanut Sauce.
Try adding mango slices.
Also try with Peanut Beer Sauce.
This is a great little tool for slicing your carrots thin fast:
And my favorite prep/cutting board!