Beef And Peanut Roll-Ups With Hash Browns And Pineapple-Cucumber Salsa Recipe

Name: Beef And Peanut Roll-Ups With Hash Browns And Pineapple-Cucumber Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 None cucumber, finely diced; 500 g pineapple, peeled, cored, finely diced; 2 None limes, juiced, plus grated zest of 1; 1 None red chilli, deseeded and sliced; 20 g fresh root ginger, peeled and finely chopped; 5 tbsp peanut oil; None None Brown sugar, to taste; 1 kg potatoes, peeled and grated; 1 None egg; 3 tbsp cornflour; 2 None onions, peeled and cut into rings; 5 tbsp sunflower oil; 8 thin slices raw beef (about 75g each), halved and knocked a little flatter between 2 sheets cling film; 10 tbsp smooth peanut butter; 50 g salted roasted peanuts, chopped; 30 g fresh coriander, leaves stripped from stems; 500 ml vegetable stock

Servings: persons

1/2 None cucumber, finely diced
500 g pineapple, peeled, cored, finely diced
2 None limes, juiced, plus grated zest of 1
1 None red chilli, deseeded and sliced
20 g fresh root ginger, peeled and finely chopped
5 tbsp peanut oil
None None Brown sugar, to taste
1 kg potatoes, peeled and grated
1 None egg
3 tbsp cornflour
2 None onions, peeled and cut into rings
5 tbsp sunflower oil
8 thin slices raw beef (about 75g each), halved and knocked a little flatter between 2 sheets cling film
10 tbsp smooth peanut butter
50 g salted roasted peanuts, chopped
30 g fresh coriander, leaves stripped from stems
500 ml vegetable stock

1
For the salsa, mix the cucumber, pineapple, lime zest and juice, chili, ginger and peanut oil. Season and add brown sugar to taste.
2
For the hash browns, mix the potatoes, egg and 2 tbsp cornstarch. Season then fold in the onions. Heat 2 non-stick frying pans with 2 tbsp canola oil each. Drop large spoonfuls of potato mixture into the pans and press flat so they are around 3 inches in diameter. Fry for 2-3 mins on each side, until golden brown. Drain on paper towels and keep warm. Make 24 hash browns.
3
Brush the beef slices with 1/2 tbsp peanut butter each. Sprinkle with chopped peanuts and cilantro. Roll up and secure with toothpicks. Heat 1 tbsp oil over high heat. Add the beef roll-ups and sear for 1-2 mins, season then remove from the pan. Deglaze the pan with stock, bring to a boil, then stir in the remaining peanut butter. Add the beef roll-ups, cover ad simmer for 5-7 mins. Mix 1 tbsp cornstarch with a little cold water until smooth. Stir into the sauce and simmer for 2 mins. Serve with the hash browns and salsa, garnished with the reserved peanuts and cilantro.

1387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 None cucumber, finely diced, 500 g pineapple, peeled, cored, finely diced, 2 None limes, juiced, plus grated zest of 1, 1 None red chilli, deseeded and sliced, and more.

Yes, Beef And Peanut Roll-Ups With Hash Browns And Pineapple-Cucumber Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef And Peanut Roll-Ups With Hash Browns And Pineapple-Cucumber Salsa

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