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Yummly User: "I saw some Viennese Whirls in a coffee shop at an…" Read More
22Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 rump steaks (or flank steaks, around 200g each, trimmed of any fat)
- 1 red chilli (sliced)
- 2 sticks lemongrass (bruised and finely chopped)
- 2 garlic cloves (finely chopped)
- 2 Tbsp. dark soy sauce
- 1 tsp. caster sugar
- 2 spring onions (finely chopped)
- 1 1/2 tsp. toasted sesame oil (to taste)
- 75 mL rice vinegar (/2-2½fl oz, to taste)
- 25 grams caster sugar (-50g/1-2oz, to taste)
- 1 stick lemongrass (trimmed and very finely chopped)
- 1 garlic clove (finely chopped)
- 1 lime (juice only)
- 1 carrot (cut into fine julienne strips)
- 150 grams beansprouts (/5½oz)
- 1 red chilli (finely chopped)
- 50 mL rice vinegar (/2fl oz)
- oil (flavourless, such as groundnut or sunflower oil)
- 3 sprigs mint (leaves picked and chopped)
- 1/2 bunch coriander (small, leaves and stalks roughly chopped)
- 2 heads little gem lettuce (leaves separated)
- lime wedges (to serve)
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Reviews(1)
Yummly User 8 years ago
I saw some Viennese Whirls in a coffee shop at an extortionate price! This reminded me that I'd got 10 out of 10 when I made them at school, so I went home and tried this recipe and "wow" they came out a treat. I regularly make a batch now - they're delightful!