For the Beef
- 1 pound Australian grassfed beef ribeye
- 1 (6" stalk) lemongrass, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 (2-inch) piece ginger, peeled and minced
- 2 tablespoons hoisin sauce (or gluten-free hoisin/ oyster sauce)
- 1 lime, juiced
- 2 tablespoons fish sauce
- Pinch granulated sugar
- Kosher salt
- Vegetable oil
For the Peanut Sauce
- 1/ 2 cup unsweetened roasted peanut butter
- 1/ 4 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons sambal oelek or sriracha
- 1 tablespoon tamari or soy sauce
- 1 lime juiced
- 2 teaspoons roasted sesame oil
- 1 clove garlic, finely grated
- 1 (1-inch) piece ginger, peeled and finely grated
- 1/ 2 cup roasted peanuts, coarsely chopped
- 1/ 2 hothouse cucumber, julienned
- 1/ 2 large carrot, peeled and julienned
- 4 scallions, thinly sliced into 3" lengths
- 1 small bunch basil
- 1 small bunch mint
- 1 small bunch cilantro
- 1 hot chile, thinly sliced
- 8 ounces cooked rice vermicelli noodles, tossed with roasted sesame oil
- 1 (14-ounce) package rice paper wrappers, about 8" in diameter
For the beef
Place grass-fed beef ribeye in the freezer for 30 minutes.
Meanwhile, combine lemongrass, garlic, ginger, hoisin sauce, fish sauce, lime juice, and a pinch sugar in a medium bowl.
Thinly slice ribeye against the grain, then season with kosher salt. Toss sliced beef with marinade and let sit at room temperature for 20 minutes.
Meanwhile, heat a large skillet or wok over medium-high heat.
Drizzle in some vegetable oil (I used avocado oil) and heat until oil shimmers. Lay half the marinated beef in the hot pan in a single layer, cooking undisturbed for about 2-3 minutes. Toss and let cook for about 1-2 more minutes, then transfer to a bowl. Repeat with remaining marinated beef, adding a little more oil to the pan if necessary. Set aside until ready to assemble (I like to cook out the marinade in the pan after the beef is done to make it extra saucy, but that is optional).
Make the Peanut Sauce
Combine peanut butter, coconut milk, fish sauce, sambal oelek or sriracha, tamari or soy sauce, lime juice, sesame oil, garlic, ginger, and chopped peanuts in a medium bowl until smooth. You can add a few tablespoons water to reach desired consistency, I like mine thick enough to stick to the rolls after I dip them!
Assemble Summer Rolls
Fill a medium-large bowl with warm tap water. Working one at a time, submerge one rice paper wrapper in the water, turning to evenly coat if necessary, until mostly softened but easy to handle.
Lay soaked rice paper wrapper on a flat surface like a large dinner plate or a cutting board, then layer basil, mint, and cilantro in a line horizontally across the center. Top with a tangle of rice vermicelli noodles, some julienned veggies, a few slices of lemongrass beef, and some sliced chiles. Moisten the edges of the rice paper wrapper if necessary, then tightly fold in each side to the center. Bring the bottom edge up over the fillings, packing tightly as you go. Roll up towards the top edge, tucking the sides in as you go up. Repeat with remaining rice paper wrappers and fillings. Slice in half and arrange on a platter with peanut sauce.