vietnamese beef roll

Prep time : overnight

Cook time : 20mins

Serves 2

Per serving : 366kCal / Carbs 41g / Protein 18g / Fat 14g

1 carrot, shredded

1/2 lebanese cucumber, cut into matchsticks

1/2 red onion, thinly sliced

80ml vietnamese dressing

100g rump steak, trimmed

25g corainder, leaves picked

2 long wholewheat soft rolls, cut lengthways (not all the way through)

2 tsp kewpie mayonnaise

2 tsp sriracha

Place carrot, cucumber and onion in a small bowl and cover with vietnamese dressing. Place in the fridge for 2 hours, or ideally overnight to allow the vegetables to absorb the dressing.
Heat a lightly oiled, barbecue grill plate over a high heat. Add beef. Cook, for about 3 minutes on each side, or until cooked to your liking. Remove from the heat and loosely cover with tin foil for five minutes before slicing the steak into thin slices.
Drain the marinating vegetables and divide between the rolls.
Finally, layer with beef, coriander, mayonnaise and sriracha.