These black pepper and kaffir lime beef wraps are one of those light dinner options that inspire blind devotion. Easy, quick and tasty – the mid week hunger antidote – with left overs that make perfectly acceptable work lunches the following day. Jamie Oliver has sold us all on the idea that you can have a dinner sorted within 15 minutes. And when you know how to do that, why wouldn’t you do it as often as you possibly could? Ok, not all of us are Jamie with a bevvy of minions to chop, plate and pretty our dinner, we’re more likely to be contending with a glass of wine, or kids homework than a 15-minute specific timeframe, but it helps to know this spicy number is not going to take you more than 20.
If you don’t like the hit of pepper, just add to taste.
Black pepper and kaffir lime beef wraps
1 tbsp grapeseed oil
3 tbsp ginger
3 long red chillies, deseeded, roughly chopped
3 cloves garlic, peeled, roughly chopped
3 eschallots, peeled, roughly chopped
3 tbsp black peppercorns, crushed
4- 6 kaffir lime leaves, deveined, roughly chopped
800g steak, cubed
2 tbsp palm sugar
5 tbsp sweet soy sauce
5 tbsp soy sauce sauce
100g vermicelli noodles
16 small to medium inner leaves of romaine lettuce
1 cup bean sprouts
1 red onion, finely sliced
Vietnamese mint leaves pulled
Thai basil, leaves pulled
It helps for this recipe to have all the “additions” – the mint, basil, bean sprouts, onion and pulled lettuce leaves ready to go. It’s usually easiest to pretend this is a version of taco night and line each ingredient up in bowls for people to help themselves.
Add the ginger, chillies, garlic, eschalots, peppercorns and kaffir lime to a blender and process to a coarse paste.
Place a fry pan over high heat until smoking. Add the oil and when hot add the paste and cook until fragrant. Add the beef and fry until browned and cooked to your liking. Mix the soy sauces and palm sugar in a bowl. Add to the fry pan and toss the beef to coat. Add the beef to a bowl and serve with the accompaniments for people to make their own wraps.
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