Beef And Peanut Rolls With Hash Browns And Pineappl

Name: Beef And Peanut Rolls 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; 3 tbsp peanut oil; None None Brown sugar, to taste; 16 thin slices raw beef; 6 heaping tbsp smooth peanut butter; 3 tbsp salted roasted peanuts, chopped; 15 g fresh coriander, leaves stripped from stems; 1 kg potatoes, peeled and grated; 2 None onions, peeled and cut into strips; 1 None egg; 3 tbsp cornflour; 6 tbsp sunflower oil

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
3 tbsp peanut oil
None None Brown sugar, to taste
16 thin slices raw beef
6 heaping tbsp smooth peanut butter
3 tbsp salted roasted peanuts, chopped
15 g fresh coriander, leaves stripped from stems
1 kg potatoes, peeled and grated
2 None onions, peeled and cut into strips
1 None egg
3 tbsp cornflour
6 tbsp sunflower oil

1
For the pineapple-cucumber salad, combine cucumber, pineapple, lime zest, lime juice, chili, ginger and peanut oil. Season and add brown sugar to taste. Set aside.
2
Spread 4 tbsp peanut butter over beef. Sprinkle with peanuts and cilantro. Roll up and secure with toothpicks. Set aside.
3
For the hash browns, combine potatoes, onions, egg and 2 tbsp cornstarch. Season. Form into 24 patties. In a frying pan, heat 4 tbsp oil and fry hash browns until golden brown on both sides. Drain on paper towels and keep warm.
4
Heat remaining oil in a Dutch oven and saute beef rolls over high heat for 1-2 mins. Season. Set aside. Add 2 cups water and bring to a boil. Add remaining peanut butter. Mix remaining cornstarch with a little cold water until smooth then add to pan and simmer for 2 mins. Return beef to pan, cover and simmer for 5-7 mins. Serve with hash browns and salsa.

2514

kcal

Calories

168

Fat

117

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 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 Rolls 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.

That's it — enjoy your meal!

Beef And Peanut Rolls With Hash Browns And Pineapple-Cucumber Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions