Howdy, folks! Have you gone stir crazy yet? It feels like we all will eventually; boredom has become a new normal in our house, but it allows the mind to wander and creativity to flow. So, here's the brainchild of one boring day at home.
Ingredients:
Beef Marinade:
1 pack stir fry beef
5 scallions, chopped crosswise
1 cup of soy sauce
2 tbsp. rice vinegar
2 tsp. ginger
1 tsp. garlic powder
Roll Filling & Assembly:
6 sweet or bell peppers, sliced lengthwise
1 yellow onion, sliced
8 pieces of okra, sliced lengthwise
4 oz. Baby Bella or cremini mushrooms, minced (3-4 mushrooms, tops)
1 tsp. red pepper flakes
2 tbsp. honey
6-8 rice paper rolls
1 cup water, hot
Dipping Sauce:
3 scallions, chopped crosswise
1 cup of soy sauce
1 tsp. ginger
1 tbsp. honey
1 tsp. Sriracha hot sauce
FIRST: Marinate the beef in the ingredients above (5 scallions, soy sauce, rice vinegar, ginger, garlic powder) overnight, or up to 2 days. Dump all beef and surrounding marinade into a medium pan, and cook on low-medium heat until evenly browned.
THEN: Take the onions, peppers, and okra, and add them to the beef in the pan. If you're cooking for a vegetarian too, take the beef and set it aside, but leave the sauce. Add the honey and red pepper flakes. Taste sauce, and if desired, add more honey or granulated sugar. The tang-level is up to you! Cook until the onions and peppers have halfway caramelized.
THEN: Prepare the dipping sauce. While you're preparing the dipping sauce, place the beef and veggies in the fridge, if desired. Take the rice paper rolls and the hot water, and using a 10" plate, ready a station to prepare the rice paper rolls. Not sure how? Here are two great tutorials: Todd and Diane's How To Use Rice Paper (written); Chowhound's Chowtip: How to Use Rice Paper Wrappers (video).
FINALLY: Use the rice paper wrapper station when ready to eat, and stuff with either hot or chilled stir-fry ingredients. Serve with the above dipping sauce.
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