Beef Roulade (Serves 4)

Beef Roulade (Serves 4)


  • 1 packet Asian Home Gourmet Szechuan Dan Dan Noodle SpicePaste©
  • 350g (¾ lb) beef, thinly sliced
  • 100g (3½ oz) Enoki mushroom, discard the roots and cut into 5cm (2") lengths
  • 60g (2 oz) cucumber, cut into strips of 5cm (2")
  • 60g (2 oz) carrot, peeled and cut into strips of 5cm (2")
  • 1 small onion, finely chopped
  • 110ml (½ cup) water
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch (mix with 1 tbsp water)
  • Spring onions, blanched


  1. Place carrot, cucumber and mushrooms at one side of sliced beef.  Fold in one end and roll up firmly to enclose the filling.  Tie rolls with blanched spring onions.
  2. Heat oil in a non-stick saucepan on medium heat.  Add onion and SpicePaste©, stir-fry for 1 minute.
  3. Stir in water and cornstarch solution; bring to a boil.  Put in beef rolls and simmer at high heat for 2 minutes. Serve hot with rice.

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