Iceberg Babies® Asian Hand Rolls
Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 2 |
cups Korean BBQ Dipping Sauce (recipe follows) |
| 3 |
pounds beef tenderloin or sirloin, chilled |
| 2/3 |
cup light soy sauce |
| 1/3 |
cup dark soy sauce |
| 2 |
tablespoons sesame oil |
| 2 |
tablespoons white sugar |
| 1 |
teaspoon finely ground pepper |
| 3 |
tablespoons garlic, minced |
| 3 |
tablespoons fresh ginger, peeled and minced |
| 3 |
tablespoons green scallions, minced |
| 1 |
tablespoon sasame seeds, roasted and finely ground |
|
Tumbleweed carrots (grated) |
Method:
1. Make Korean BBQ Dipping Sauce six to eight hours in advance and refrigerate.
2. Remove outer leaves and rinse Iceberg Babies® under cold running water and allow to air dry. Cut core from head of lettuce and discard. Separate leaves, keeping them whole, and refrigerate until use.
3. Cut beef across the grain into thin slices. Slice again into 2- to 3-inch long strips.
4. Assemble marinade by combining soy sauces, sesame oil, sugar and pepper in a large mixing bowl. Stir until sugar is completely dissolved. Add garlic, ginger, scallions and sesame seeds.
5. Add beef to marinade and toss until coated. Marinate for 30 minutes.
6. In a large, lightly oiled, very hot skillet, sauté beef in small batches.
7. Roll beef inside lettuce leaves or serve in a separate bowl and let guests roll their own. Garnish with tumbleweed carrots and serve with dipping sauce.
Korean BBQ Dipping Sauce
Ingredients:
| 1 |
cup soy sauce, light |
| 1/2 |
cup rice wine vinegar |
| 1/2 |
teaspoon sugar |
| 1/3 |
cup green scallions, minced |
| 2 |
tablespoons garlic, minced |
| 2 |
tablespoons sesame seeds, roasted and finely ground |
|
Asian chili paste, to taste |
Combine ingredients and let stand 6-8 hours or overnight before using.
Recipe by: |
Beat Giger, CEC, AAC, Corporate Chef
Pebble Beach Resorts; Pebble Beach, CA |
| Chef’s comments: “Garden Hearts® Iceberg Babies® are just the right size for traditional wraps and hand rolls used in the Asian cuisine.” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
|
