Beef and Vegetable Wrap
Ingredients
- For the pancakes
- 100 grams Pastry flour
- 1 Tbsp cornstarch
- 1 pinch salt
- 3 eggs
- 0.13 l milk
- 2 Tbsps butter (softened)
- vegetable oil (for frying)
- For the filling
- 200 grams thin, green Beans
- 1 carrot
- 1 stalk Leeks
- 200 grams Bamboo shoots
- 200 grams Beef fillet
- 2 Tbsps vegetable oil
- salt
- peppers
- 8 leaves Iceberg lettuce
Preparation steps
For the pancakes: Combine all pancake ingredients in a bowl whisk until smooth. Let rest for 30 minutes.
Heat oil in a nonstick pan. Ladle in a small amount of batter, spread thin and cook until golden. Flip and cook until other side is golden. Remove from pan and place in an oven preheated to 80°C (approximately 175°F) to keep warm. Repeat until all batter is cooked.
For the filling: Peel carrot, rinse beans and leek. Drain bamboo shoots. Chop all vegetables and combine. Cut meat into thin strips and lightly season with pepper. Heat oil in a pan and quickly sear meat for about 1 minutes. Remove, wrap in foil and place in oven with pancakes. Cook chopped vegetables in drippings for 5-8 minutes. Season with salt and pepper. Keep warm over low heat.
Rinse lettuce and shake dry, cut into strips. Combine with vegetables. Remove pancakes and beef from oven. Distribute vegetables and beef onto pancakes.
Season with salt and pepper, as desired. Roll up and serve immediately.
