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Beef Salad Rolls with Sesame Soy Vinaigrette topped with Peanut Sauce
Posted on: October 10, 2007
Beef Salad Rolls
Dressings/Vinaigrettes, meats, salads
Sesame Soy Vinaigrette
1 tablespoon olive oil
3/4 cup sesame oil
1/4 cup & 2 tsp. rice wine vinegar
1/4 cup & 2 tsp. soy sauce; low salt
1 tablespoon lime juice (fresh)
1 tablespoon & 1 tsp ginger; minced
1/2 tsp. garlic; minced
1/8 tsp. fresh ground pepper
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Peanut Sauce
1 cup Jiff creamy peanut butter
1/2 cup honey
3/4 cup rice vinegar
1/4 cup water
2 tablespoon sesame seeds; toasted
1/4 tsp. cayenne pepper
1 tablespoon sesame oil
2 tablespoon soy sauce; low salt
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Beef Saute
2 tablespoon olive oil
8 oz. beef chuck steak, thinly sliced; cut into 1/2 inch strips
1/2 cup blanched asparagus; sliced
1/3 cup jicama; julienne sliced
1/4 cup red bell pepper; wedge cut (0.25 in)
8 each butter lettuce leaves
2 tablespoon chopped fresh cilantro; to garnish
Sesame Soy Vinaigrette; add all of the ingredients and whisk well. (use at room temperature).
Peanut Sauce; Combine ingredients in a food processor and blend until well incorporated. (serve at room temperature)
Beef Saute; In a hot saute pan add the olive oil, thinly sliced beef, 2 tablespoons of the sesame soy vinaigrette, blanched asparagus, jicama and the red bell pepper wedges, cook about 30 seconds or until just heated through. Place the beef saute into butter lettuce leaves leaving the pan
juices in the pan. reduce to a sauce consistency and drizzle over the cooked beef. Top with one tablespoon of peanut sauce and fresh cilantro.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.