Name: Asian Steak Roulade
Yield: 4 servings
Ingredients: 6 beef steaks about 6 oz each; 6 tablespoons soy sauce; 1 chili finely chopped; 2 3/4 tablespoons ginger finely chopped; 12 ounces bamboo shoots drained; 6 green onions sliced + some for garnish; 3 tablespoons oil; 1 tablespoon yellow curry paste; 1 2/3 cups coconut milk; 1 cup basmati rice; 1/4 cup cashew nuts; 5 tablespoons cilantro chopped

Servings: 4 persons

6 beef steaks about 6 oz each
6 tablespoons soy sauce
1 chili finely chopped
2 3/4 tablespoons ginger finely chopped
12 ounces bamboo shoots drained
6 green onions sliced + some for garnish
3 tablespoons oil
1 tablespoon yellow curry paste
1 2/3 cups coconut milk
1 cup basmati rice
1/4 cup cashew nuts
5 tablespoons cilantro chopped

1
Place the steaks between 2 pieces of plastic wrap and, using a tenderizer, flatten. Lay the steaks side by side and top with soy sauce, chili, ginger, bamboo shoots, green onions and season with salt and pepper. Roll the meat from the short side into rolls and secure with wooden skewers.
2
Heat oil in a frying pan and saute the rolls for 3-4 minutes then remove from the pan. Stir the curry paste into the hot pan then add the coconut milk. Bring to a boil while stirring then add the steak rolls, cover and simmer for 15 minutes.
3
Meanwhile, cook the rice as per package instructions in boiling salted water. Toast the cashew nuts in a dry pan until golden brown. Drain the rice and add the nuts and coriander and serve with the steak rolls and sauce garnished with green onions.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Asian Steak Roulade

How did you like this recipe?