This is the most ideal Asian Beef Roll I’ve ever made.
Even if they look like this, they taste good.
Thursday Menu – Asian Beef Rolls, Herb Salad, Cilantro-Peanut Breadcrumb Topped Pasta
Farm Share Food – Carmen Peppers, Salad Mix, Summer Squash, Carrots, Basil, Cilantro
Asian Beef Rolls
Thin slices of steak marinate for ten minutes. Then you roll the slices around 3 pepper strips, and 3 lengths of green onion tops. Cook for 6-7 minutes on a grill pan. Delicious!
The recipe directs you to make a sauce from the marinade to drizzle over the finished beef rolls. I always cook the beef rolls in the marinade to help maintain moisture. I’ve tried drizzling the sauce and I don’t think it adds anything to the dish.
This is a salad I’ve posted earlier that features summer squash. I had a leftover shaved summer squash and carrots from the Vietnamese Noodle Bowls (failure!). I tossed the leftovers with the salad mix and the light and refreshing dressing in this recipe.
Cilantro-Peanut Breadcrumb Tossed Pasta
Check out my post with links to several Breadcrumb Pasta Toppers that use Basil, Cilantro, and Kale.