Ingredients
- Marinade:
- 2 Tbsp. vegetable oil
- 1 Tbsp. tamari
- 1 Tbsp. rice wine vinegar
- ¼ cup orange juice
- 1 tsp. sesame oil
- Pepper to taste
- 2 tsp. minced garlic
- 1 tsp. cornstarch
- Rolls:
- 1¼ lbs. lean sirloin steak, trimmed
- 4 oz. rice noodles, cooked
- ¼ cup chopped green onions
- ¼ cup chopped fresh mint
- 2 tsp. toasted sesame seeds
- 1 cup grated carrot
- 2 cups shredded romaine lettuce
- 1 European cucumber, cut in 4" matchsticks
- 16 rice paper wrappers
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together marinade ingredients except for cornstarch and garlic. Set aside 3 tablespoons of marinade to dress rice noodles and stir the garlic and cornstarch into the remainder. Add steak to the marinade and marinate in the refrigerator (1-24 hours).
- Discard marinade and grill steak over medium-high heat until just seared (1-2 minutes per side). Cool completely in the refrigerator (2-24 hours).
- When ready to assemble, toss the cold cooked noodles with reserved dressing, onions, mint, carrot, and sesame seeds. Set aside.
- To assemble, soak a rice paper wrapper in warm water for 3-4 seconds and place on a cutting board. Place a scant ¼ cup of the noodle mixture across the lower third of the wrapper. Slice steak thinly and top the noodles with a few strips of steak and some lettuce and cucumbers.
- Roll the wrapper up from the bottom (making a tight roll) and over the layer of ingredients. Fold the sides of the roll inward toward the center then roll upward to finish. The rice paper will stick to itself readily. Repeat with remaining ingredients. Serve immediately.