For the marinade
4 tbsp. Siucra rich brown sugar
2 cloves garlic, finely chopped
3 tbsp soy sauce
2cm ginger, grated
1 tbsp. mirin or sherry
4 tbsp water

300g striploin beef, sliced thinly
3 spring onions, finely sliced lengthways
1½ yellow peppers, thinly sliced

For the dip
1 red chilli, finely chopped
½ yellow pepper, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
A fine grating of fresh ginger
2 limes, juice only
3 tbsp. Siucra caster sugar
4 mint leaves, shredded
100ml water

Mint sprigs, to garnish

To prepare the dipping sauce, heat a saucepan with a little oil, add the chilli, yellow pepper and shallots and sauté lightly without browning. Add the garlic and ginger and cook for 1 minute.
Remove from the heat and add the lime juice, stir in the sugar and mint leaves. Stir until the sugar has melted, then set aside. To make the marinade, combine all the ingredients in a bowl.

To prepare the rolls, lay the beef between plastic wrap on a flat surface and flat out until thin. Place the yellow pepper and spring onion lengthways on the beef.
Roll up and tie with string at intervals. Carefully place in a shallow tray and pour over the marinade. Leave for about 30 minutes.  Drain and heat a large frying pan.
Fry for about 2 minutes on each side. Keep warm and allow them to rest for 3 minutes.

Slice into 4cm disks, cut off the string and secure with a cocktail stick. Arrange upright on a platter and serve with the dipping sauce. Garnish with mint sprigs.
Serve warm.

Recipe supplied by Catherine Fulvio