Another favourite from barbecue classes, the only ’spicy’ is from the ginger and kids love putting a spoonful of this and that in their lettuce leaf before demolishing it. Throw everything in the middle of the table and invite your guests to help themselves.
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Ingredients
500
Gm
Rump Steak
Or Sirloin
4
Clove(s)
Garlic
Minced
1
Thumb(s)
Ginger
Grated
3
Tbsp
MasterFoods Light Soy Sauce
2
Tsp
Sesame Oil
2
Tbsp
Sugar
2
Tbsp
Peanut Oil
You can use vegetable or canola oil if you prefer
200
Gm
Rice Vermicelli
1/2
Cup(s)
MasterFoods Sesame Seeds
Toasted
1
Cup(s)
Spring onion(s)
Dark green part only, finely sliced
1
Whole
Butter Lettuce
Leaves carefully removed, then washed, dried and refrigerated
1
Splash
MasterFoods Sweet Chilli Sauce
Optional
Directions
Slice the meat as thinly as possible, removing all fat
Place the meat in a glass bowl and mix thoroughly with the garlic, ginger, soy sauce, one teaspoon of sesame oil and sugar. Cover and refrigerate for several hours or overnight
Place the rice vermicelli in a bowl of very hot water for five minutes, then drain well and mix with the remaining teaspoon of sesame oil
Heat the flat grill of your barbecue to very hot. Drizzle the oil then the meat, cooking for just a few seconds on each side.
Place the meat in a bowl in the middle of the table along with bowls of the lettuce leaves, rice vermicelli, sliced spring onions and toasted sesame seeds
Ask your guests to take a lettuce leaf and place some rice vermicelli inside then some beef, a few spring onions and a sprinkling of sesame seeds before rolling up and eating. Drizzle with sweet chilli sauce if desired
