Ingredients

For the Steak
- 500 g Beefmaster goulash meat
- 1 tbsp olive oil
- Salt and black pepper

For the Summer Rolls
- 12 rice-paper wrappers
- 1 head butter lettuce, leaves separated
- 2 carrots, julienned
- 1 cucumber, julienned
- 1 red pepper, thinly sliced
- Fresh coriander (optional)

For the Soy-Honey Chilli Dressing
- 3 tbsp soy sauce
- 1 1⁄2 tbsp honey
- 1 tbsp chilli oil
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 small garlic clove, finely grated
- 1 tsp fresh ginger, grated

Method

1. Cook the steak
Pat the goulash meat dry and season well with salt and pepper. Heat the olive oil in a hot pan and cook the beef until browned and cooked to your liking. Rest for 5 minutes, then slice into thin strips.

2. Make the dressing
Whisk together the soy sauce, honey, chilli oil, lime juice, sesame oil, garlic and ginger.

3. Prepare the vegetables
Cut the carrots, cucumber and pepper into thin strips.

4. Soften the rice paper
Dip one wrapper into warm water for about 5 to 10 seconds until just softened. Place on a clean board.

5. Fill
Layer with butter lettuce, sliced Beefmaster steak, carrot, cucumber, pepper and coriander (if using).

6. Roll
Fold in the sides and tightly roll into a neat summer roll. Repeat with the remaining wrappers.

7. Serve
Drizzle with the soy-honey chilli dressing or serve it alongside as a dipping sauce.

Tip: Don't over-soak the rice paper, as it will continue softening as you fill and roll it.