Beef And Peanut Roll-Ups 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
5 tbsp peanut oil
None None Brown sugar, to taste
1 kg potatoes, peeled and grated
1 None egg
3 tbsp cornflour
2 None onions, peeled and cut into rings
5 tbsp sunflower oil
8 thin slices raw beef (about 75g each), halved and knocked a little flatter between 2 sheets cling film
10 tbsp smooth peanut butter
50 g salted roasted peanuts, chopped
30 g fresh coriander, leaves stripped from stems
500 ml vegetable stock

Preparation

For the salsa, mix the cucumber, pineapple, lime zest and juice, chili, ginger and peanut oil. Season and add brown sugar to taste.
For the hash browns, mix the potatoes, egg and 2 tbsp cornstarch. Season then fold in the onions. Heat 2 non-stick frying pans with 2 tbsp canola oil each. Drop large spoonfuls of potato mixture into the pans and press flat so they are around 3 inches in diameter. Fry for 2-3 mins on each side, until golden brown. Drain on paper towels and keep warm. Make 24 hash browns.
Brush the beef slices with 1/2 tbsp peanut butter each. Sprinkle with chopped peanuts and cilantro. Roll up and secure with toothpicks. Heat 1 tbsp oil over high heat. Add the beef roll-ups and sear for 1-2 mins, season then remove from the pan. Deglaze the pan with stock, bring to a boil, then stir in the remaining peanut butter. Add the beef roll-ups, cover ad simmer for 5-7 mins. Mix 1 tbsp cornstarch with a little cold water until smooth. Stir into the sauce and simmer for 2 mins. Serve with the hash browns and salsa, garnished with the reserved peanuts and cilantro.