Servings 6
Time 35 mins

500 g beef steak (fillet, sirloin or rump)
Salt & pepper, to taste
30 ml olive

60 ml lime juice
45 ml olive oil
5 ml brown sugar
5 ml ginger – finely grated
1 small green chilli – seeded and thinly sliced
4 baby carrots – cut into thin strips
1 small cucumber – cut into thin strips
5 – 6 sugar snap peas – cut into thin strips
3 spring onions – sliced diagonally
1 red onion – thinly sliced
small handful coriander – chopped

Preheat oven to 200 °C.
Rub the steak with the oil and season. Heat a griddle pan on high and sear the steak until
browned all over.
Place on a baking tray and bake for about 15 mins (depending on the thickness and how you prefer your steak). Allow to rest for 5 mins before slicing as thinly as possible.
For the dressing, combine all the ingredients and Season.
Mix all the veggies together and drizzle with half of the dressing. Set aside.

Place a small stack of the veggies on each slice of steak. Roll up and secure with toothpicks.
Place on a serving platter and drizzle with the remaining dressing.