Asian roast beef rolls

Name: Asian roast beef rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 Carrots; 200 g Mung bean sprouts; 16 discs Roast beef (about 25 g each); 4 TSP hulled sesame seed; 2 TABLESPOONS Oil; 6 TABLESPOONS sweet-sour chili sauce; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Spring onions
4 Carrots
200 g Mung bean sprouts
16 discs Roast beef (about 25 g each)
4 TSP hulled sesame seed
2 TABLESPOONS Oil
6 TABLESPOONS sweet-sour chili sauce
2 TABLESPOONS Soy sauce
7-10 Tbsp Kitchen yarn

Directions

1
Leek onions clean, wash, lengthwise halve and cut very diagonally into fine strips. Peel and wash the carrots, halve them crosswise and cut into fine strips. Wash the sprouts and let them drip off. Cover the roast beef slices with some vegetables and sprouts, roll up and tie up with kitchen twine
2
Roast the sesame seeds in a pan without fat until golden brown, remove. Put oil into the hot pan and fry the rolls in it until they are brown all around, take them out and keep them warm
3
Fry the rest of the vegetables in hot frying fat for 5-6 minutes, season with chilli and soy sauce, fold in sesame seeds. Arrange the rolls together with the vegetables, basmati rice tastes good with them