Kickin' Thai Roll Recipe
1 thin sliced sirloin steak
red chili puree
ginger puree
lemon grass puree
basil puree
cilantro puree
garlic
garlic powder
alafalfa sprouts
mint leaves
fresh cilantro
seedless cucmber
chinese barbecue sauce (hoison barbecue sauce)
orange marmalade
soy sauce
duck sauce
dental floss or dental tape
Beat the sirloin steak even flatter with a mallet or the binding of a thick book coated in saran wrap; mix together marmalade and chinese barbecue sauce, and coat one side of sirloin. Flip sirloin over and rub the chili, ginger, lemon grass, basil and cilantro purees into the other side of the meat. At one end of a rectangularly placed flat and thin sirloin, place a tightly twisted bundle of sprouts that is approximately as wide as the meat is. Then, lay the mint leaves and fresh cilantro on top of the sprouts. Next, peel and thinly slice the seedless cucumber into slices as long as the sprout twist and place on the sprout twist. Tightly roll the sprouts and other filling in the meat like you would a large maki roll. (like a jelly roll). Create a slip knot with the dental tape and slip it over one end of the meat cylinder and pull it tight, wrap the dental tape around the meat maintaining a tight wrap around the filling. Go down one side and back up. It is recommended to bing the meat tight enough to cause the dental tape to disappear in the meat's creases. Then tie it off at the end you began at. Cook on a grill or under a broiler for 3-5 minutes on each side or until meat is cooked to desired temperature. Mix together duck sauce, soy sauce, garlic, and red chili into a condiment and brush over the roll, reserve some for dipping. Finally, when done cooking remove meat from heat, let cool for one minute. Remove dental tape. With a very sharp serrated knife, cut meat cylinder into bite size circular slices that can be picked up with fingers or chop sticks. Dip slices in sauce and enjoy! Goes great with green tea and noodles fried in oil with lime juice, cilanto, sugar, and a tablespoon of peanut butter.
red chili puree
ginger puree
lemon grass puree
basil puree
cilantro puree
garlic
garlic powder
alafalfa sprouts
mint leaves
fresh cilantro
seedless cucmber
chinese barbecue sauce (hoison barbecue sauce)
orange marmalade
soy sauce
duck sauce
dental floss or dental tape
Beat the sirloin steak even flatter with a mallet or the binding of a thick book coated in saran wrap; mix together marmalade and chinese barbecue sauce, and coat one side of sirloin. Flip sirloin over and rub the chili, ginger, lemon grass, basil and cilantro purees into the other side of the meat. At one end of a rectangularly placed flat and thin sirloin, place a tightly twisted bundle of sprouts that is approximately as wide as the meat is. Then, lay the mint leaves and fresh cilantro on top of the sprouts. Next, peel and thinly slice the seedless cucumber into slices as long as the sprout twist and place on the sprout twist. Tightly roll the sprouts and other filling in the meat like you would a large maki roll. (like a jelly roll). Create a slip knot with the dental tape and slip it over one end of the meat cylinder and pull it tight, wrap the dental tape around the meat maintaining a tight wrap around the filling. Go down one side and back up. It is recommended to bing the meat tight enough to cause the dental tape to disappear in the meat's creases. Then tie it off at the end you began at. Cook on a grill or under a broiler for 3-5 minutes on each side or until meat is cooked to desired temperature. Mix together duck sauce, soy sauce, garlic, and red chili into a condiment and brush over the roll, reserve some for dipping. Finally, when done cooking remove meat from heat, let cool for one minute. Remove dental tape. With a very sharp serrated knife, cut meat cylinder into bite size circular slices that can be picked up with fingers or chop sticks. Dip slices in sauce and enjoy! Goes great with green tea and noodles fried in oil with lime juice, cilanto, sugar, and a tablespoon of peanut butter.
posted by virtual madness unleashed at 9:20 PM
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