As a cowboy’s wife, we tend to eat a lot of beef (it’s furnished with our job) so trying to create healthier meals out of beef is important to me. This week, I’ll be bringing you three healthier beef recipes thanks to ‘Beef, It’s What’s for Dinner‘.
Today’s recipe was fun to make and very quick. It was also quite a shock to see my oldest son praise it. Why? Simply because he rarely eats anything healthy, least of all vegetables. He loved it! I was so happy, not because he liked the recipe but because he ate and enjoyed the healthy things about it. My middle son didn’t care for the cilantro but loved the rest of it and my husband thought it was great! In other words, it got two thumbs here in the Falcon household.
The recipe actually calls for rice paper wrappers as you’ll see below but I could not find them anywhere in my town so I used the alternative, which was lettuce leaves. This was actually recommended on the recipe itself, along with other great info like nutritional value, reviews, and cook notes.
Maybe I’m partial, but I like my final photo better…heehee.
- 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
- 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
- 8 rice paper wrappers (8 to 9 inch diameter)
- 1 cup shredded carrots
- 1 cup lightly packed fresh cilantro
- Additional prepared stir-fry sauce and marinade (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.
- Marinade time: 30 minutes to 2 hours
- Total recipe time: 25 to 30 minutes
- Makes 4 servings
- This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.