Beef And Peanut Rolls With Hash Browns And Pineapple-Cucumber Salsa

• 1/2 None cucumber, finely diced
• 500 g pineapple, peeled, cored, finely diced
• 2 None limes, juiced, plus grated zest of 1
• 1 None red chilli, deseeded and sliced
• 20 g fresh root ginger, peeled and finely chopped
• 3 tbsp peanut oil
• None None Brown sugar, to taste
• 16 thin slices raw beef
• 6 heaping tbsp smooth peanut butter
• 3 tbsp salted roasted peanuts, chopped
• 15 g fresh coriander, leaves stripped from stems
• 1 kg potatoes, peeled and grated
• 2 None onions, peeled and cut into strips
• 1 None egg
• 3 tbsp cornflour
• 6 tbsp sunflower oil

1. For the pineapple-cucumber salad, combine cucumber, pineapple, lime zest, lime juice, chili, ginger and peanut oil. Season and add brown sugar to taste. Set aside.
2. Spread 4 tbsp peanut butter over beef. Sprinkle with peanuts and cilantro. Roll up and secure with toothpicks. Set aside.
3. For the hash browns, combine potatoes, onions, egg and 2 tbsp cornstarch. Season. Form into 24 patties. In a frying pan, heat 4 tbsp oil and fry hash browns until golden brown on both sides. Drain on paper towels and keep warm.
4. Heat remaining oil in a Dutch oven and saute beef rolls over high heat for 1-2 mins. Season. Set aside. Add 2 cups water and bring to a boil. Add remaining peanut butter. Mix remaining cornstarch with a little cold water until smooth then add to pan and simmer for 2 mins. Return beef to pan, cover and simmer for 5-7 mins. Serve with hash browns and salsa.

cucumber, red chilli, fresh root ginger, peanut oil, brown sugar, thin, butter, peanuts, fresh coriander, potatoes, onions, egg, cornflour, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/24573 (may not work)