Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce A1 Recipes

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FRESH SPRING ROLLS WITH PEANUT SAUCE



Fresh Spring Rolls With Peanut Sauce image

A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".

Provided by Battle in Seattle

Categories     Vegetable

Time 1h

Yield 48 rolls, 2 cups dipping sauce, 24 serving(s)

Number Of Ingredients 14

6 tablespoons creamy peanut butter
3/4 cup hoisin sauce
1/2 cup fresh lime juice
1/2-3/4 teaspoon cayenne pepper
1/2 cup minced scallion
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
16 ounces seasoned tofu, finely diced
3 cups peeled seeded and finely chopped cucumbers
3 cups peeled and grated carrots
3 cups romaine lettuce or 3 cups fresh mung bean sprouts
55 -60 sheets rice paper, discs 8-inches across
4 ounces fresh chives or 4 ounces scallions

Steps:

  • In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
  • In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
  • Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
  • Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
  • To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.

Nutrition Facts : Calories 65.8, Fat 3.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 160.6, Carbohydrate 7.7, Fiber 1.4, Sugar 3.9, Protein 3.1

AUTHENTIC THAI PEANUT SAUCE



Authentic Thai Peanut Sauce image

This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!

Provided by BusyBeeHoneyBee

Categories     Sauces

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 8

1 (14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
1/4 cup Thai red curry paste
3/4 cup peanut butter (creamy or chunky, your preference)
1/2 teaspoon salt (or more to taste)
1/4 cup sugar (or more to taste)
2 tablespoons white vinegar (cider or rice vinegar work well)
1/2 cup water
chopped peanuts (optional)

Steps:

  • Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  • Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
  • The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9

VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS



Vietnamese Peanut Sauce - Dipping Sauce for Fresh Spring Rolls image

I haven't tried this, but it's supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from "Foods of Vietnam" by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.

Provided by Whats Cooking

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup roasted peanuts, ground, for garnish
1 tablespoon peanut oil
2 garlic cloves, minced
1 teaspoon chili paste or 1 teaspoon sriracha sauce
1/2 cup chicken broth or 1/2 cup water
2 tablespoons tomato paste
3/4 teaspoon sugar
2 tablespoons peanut butter (or more)
1/4 cup hoisin sauce

Steps:

  • Heat the oil and add the garlic, chili paste, and tomato paste.
  • Fry until garlic is golden brown.
  • Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
  • Bring to a boil.
  • Reduce the heat and simmer for 3 minutes.
  • Garnish with the ground peanuts.

Nutrition Facts : Calories 141.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 0.3, Sodium 378.4, Carbohydrate 9.7, Fiber 1.6, Sugar 5, Protein 4.6

RED WINE MARINATED RIBEYE STEAK



Red Wine Marinated Ribeye Steak image

I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.

Provided by under12parsecs

Categories     Steak

Time 8h5m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup red wine (cabernet sauvignon)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
3 garlic cloves, minced
2 rib eye steaks (we used THICK cut, like 2 inches!)

Steps:

  • Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
  • Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

RARE RIBEYE STEAK FRESH SPRING ROLLS WITH PEANUT SAUCE #A1



Rare Ribeye Steak Fresh Spring Rolls With Peanut Sauce #A1 image

A.1. Original Sauce Recipe Contest Entry. Vietnamese style ribeye steak spring rolls with avocado, fresh spinach & carrot and cucumber slaw. Served with an A1 Steak Sauce enhanced peanut sauce.

Provided by Joe O.

Categories     Sauces

Time 45m

Yield 6 Spring Rolls, 6 serving(s)

Number Of Ingredients 19

1 tablespoon A.1. Original Sauce
1 tablespoon distilled vinegar
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1/2 teaspoon salt
4 tablespoons water
8 ounces rib eye steaks
2 tablespoons A.1. Original Sauce
1 tablespoon distilled vinegar
1/2 teaspoon salt
4 ounces carrots (peeled and grated)
4 ounces cucumbers (julienne)
4 ounces avocados (sliced in 2 inch long strips)
4 ounces fresh spinach
1 tablespoon distilled vinegar
1/2 salt
2 teaspoons sugar
6 (6 inch) rounds rice paper sheets
1/2 cup warm water (for moistening rice paper rounds)

Steps:

  • Peanut Sauce:.
  • Place first 6 ingredients in a small pot and stir until combined over low heat. Set aside.
  • Rare Ribeye Steak Fresh Spring Rolls:.
  • Marinate steaks with A1 Steak Sauce, vinegar and salt for at least 15 minutes.
  • While steak is marinating, combine carrots, cucumbers, vinegar, salt and sugar in a medium bowl to make a slaw.
  • Once steak is marinated, cook on high heat for about 2 to 3 minutes on each side.
  • After resting steaks, slice about 1/4 inch thick across short end to make at least 12 slices.
  • Place warm water in a 8" pie pan and dip 1 rice paper to completely wet both sides.
  • Lay rice paper flat on work surface and place two piece of steak about 2 inches from the top.
  • Follow with 2 slices of avocado on top of the steak.
  • Place enough fresh spinach leaves to cover to the bottom of rice paper and follow with the carrot and cucumber slaw on top of the spinach,.
  • To roll spring rolls, bring 1 inch of the bottom spring roll up followed but the right and left sides.
  • Roll rice paper tightly over the ingredient and the steaks should end up on top like pictured.
  • Serve with A1 Steak Sauce peanut sauce and enjoy.

Nutrition Facts : Calories 205, Fat 14, SaturatedFat 4.4, Cholesterol 25.8, Sodium 466.8, Carbohydrate 11.8, Fiber 2.7, Sugar 7.8, Protein 9.2

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