4 tablespoons organic crunchy peanut butter
1 ripe Sicilian blood orange, juiced
1 tablespoon water
1 tablespoon real maple syrup
1 teaspoon aged balsamic vinegar (minimum 7 years old)
Pinch hot chile flakes
1/4 cup low-sodium tamari
2 tablespoons real maple syrup
2 (1-inch) knobs fresh ginger, crushed with garlic press
2 cloves garlic, crushed with garlic press
1 Thai chile pepper, sliced (see Cook's Note)
10 fresh basil leaves, torn
2 sirloin steaks, sliced into paper thin strips
2 teaspoons canola oil
8 rice paper sheets
8 leaves Boston lettuce, spine removed
2 carrots, julienned
1/2 cup sundried tomato, julienned
2 scallions, julienned
1 sweet yellow pepper, seeded and julienned
2 baby cucumbers, seeded and julienned
1/4 cup fresh coriander (cilantro) leaves
Thai chile pepper is very hot. If sensitive, replace with jalapeno pepper or omit.
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