Asian Beef-Crepe Rolls

Ingredients

• Marinade:
• 1 1/2 tablespoons fish sauce
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons sugar
• 1 (12-ounce) flank steak
• Dipping sauce:
• 1/4 cup chunky peanut butter
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• Remaining ingredients:
• 2 ounces uncooked rice sticks (rice flour noodles)
• 1 teaspoon vegetable oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chile paste or crushed red pepper
• 10 small Boston lettuce leaves
• 10 Basic Crepes
• 1/2 cup shredded carrot
• 30 thinly cut slices seeded cucumber
• 30 mint leaves
• 30 cilantro sprigs

Preparation

1. To prepare marinade, combine first 3 ingredients in a large zip-top plastic bag. Trim fat from steak. Cut steak diagonally across grain into thin slices. Add steak to bag; seal and marinate in refrigerator 2 hours. Remove steak from bag, and discard marinade.
2. To prepare dipping sauce, combine peanut butter and the next 4 ingredients (peanut butter through 1 teaspoon sugar) in a small bowl; stir with a whisk until blended. Set aside.
3. Place rice sticks in a medium saucepan; cover with hot water. Let stand 30 minutes. Bring to a boil, and cook 5 minutes. Drain; cut rice sticks into small pieces.
4. Heat oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 minutes. Add rice sticks; cook 1 minute. Stir in 1 tablespoon lime juice and chile paste. Remove from heat.
5. Place 1 lettuce leaf in the center of 1 crepe, and top with 1/4 cup beef mixture, about 1 tablespoon carrot, 3 cucumber slices, 3 mint leaves, and 3 cilantro sprigs. Fold in bottom of crepe, and roll up jelly-roll fashion starting at side. Repeat the procedure with remaining lettuce, crepes, beef mixture, carrot, cucumber, mint, and cilantro. Cut each roll crosswise into 3 slices; arrange, cut sides up, on a plate. Serve with dipping sauce.