Grilled Thai Curry Beef Roll

Name: Grilled Thai Curry Beef Roll
Yield: 6
Ingredients: 3 Tbsp seasoned rice vinegar; 3 Tbsp lime juice; 3 Tbsp fish sauce; 2 tsp toasted sesame oil; 1 clove garlic, minced; one 1-inch piece ginger, peeled minced; 1 fresno chile, chopped; 1 serrano chile, thinly sliced; 2 medium carrots, cut into 3-inch lengths julienned; 2 small cucumbers, cut into 3-inch lengths julienned; one 8-ounce package thin rice noodle; 1 one 1/2-pound flank steak; 1 Tbsp thai red curry paste; kosher salt freshly ground black pepper; 1 bunch fresh cilantro leaves, plus more for topping; 1 bunch scallions, white green parts separated; 1 pt cherry tomatoes, halved; 2 heads boston lettuce, leaves separated; 1/4 c salted roasted peanuts, crushed, plus more for topping

0 mins

Total time

6

Serving

19

Ingredients

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Ingredients

Tbspseasoned rice vinegar

Tbsplime juice

Tbspfish sauce

tsptoasted sesame oil

clove garlic, minced

one 1-inch piece ginger, peeled minced

fresno chile, chopped

serrano chile, thinly sliced

medium carrots, cut into 3-inch lengths julienned

small cucumbers, cut into 3-inch lengths julienned

one 8-ounce package thin rice noodle

one 1/2-pound flank steak

Tbspthai red curry paste

kosher salt freshly ground black pepper

bunch fresh cilantro leaves, plus more for topping

bunch scallions, white green parts separated

ptcherry tomatoes, halved

heads boston lettuce, leaves separated

¹⁄₄

csalted roasted peanuts, crushed, plus more for topping

Directions

Step 1

For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.

Step 2

Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.

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