Beef And Peanut Rolls With Hash Browns And Pineapple-Cucumber Salsa - cooking recipe

Ingredients

1/2 None cucumber, finely diced
500 g pineapple, peeled, cored, finely diced
2 None limes, juiced, plus grated zest of 1
1 None red chilli, deseeded and sliced
20 g fresh root ginger, peeled and finely chopped
3 tbsp peanut oil
None None Brown sugar, to taste
16 thin slices raw beef
6 heaping tbsp smooth peanut butter
3 tbsp salted roasted peanuts, chopped
15 g fresh coriander, leaves stripped from stems
1 kg potatoes, peeled and grated
2 None onions, peeled and cut into strips
1 None egg
3 tbsp cornflour
6 tbsp sunflower oil

Preparation

For the pineapple-cucumber salad, combine cucumber, pineapple, lime zest, lime juice, chili, ginger and peanut oil. Season and add brown sugar to taste. Set aside.
Spread 4 tbsp peanut butter over beef. Sprinkle with peanuts and cilantro. Roll up and secure with toothpicks. Set aside.
For the hash browns, combine potatoes, onions, egg and 2 tbsp cornstarch. Season. Form into 24 patties. In a frying pan, heat 4 tbsp oil and fry hash browns until golden brown on both sides. Drain on paper towels and keep warm.
Heat remaining oil in a Dutch oven and saute beef rolls over high heat for 1-2 mins. Season. Set aside. Add 2 cups water and bring to a boil. Add remaining peanut butter. Mix remaining cornstarch with a little cold water until smooth then add to pan and simmer for 2 mins. Return beef to pan, cover and simmer for 5-7 mins. Serve with hash browns and salsa.