7,9 / 10
ready in 28 min.
- 4 Steak (each approx 150 g, e. g. rump steak)
- 1 tsp Szechuan pepper (crushed in a mortar)
- 2 Tbsps Peanut oil
- 1 cup enokitake Mushrooms (enoki)
- 3 Thai basil
- 4 sheets Rice paper (approx 22 cm)
Wash the meat, dab dry and season with crushed sichuan pepper and salt. Fry on both sides in a hot frying pan in the oil until browned. Reduce the heat and cook for a further 5 minutes until medium rare.
Clean the mushrooms. Wash and pluck the Thai basil and pat dry.
Fill a flat bowl, slightly larger than the rice paper, with water. Place a kitchen towel next to the bowl and have a second towel at the ready. Dip the sheets of rice paper one at a time into the water and soak for about 1 minute, then place carefully onto the kitchen towel and dab dry with the other towel.
Cut the beef into thin strips. Cut the sheets of rice paper in half and place the prepared ingredients in the middle. Roll up and serve with dips.