Japanese Beef And Vegetables Rolls Recipes
JAPANESE BEEF ROLLS
This is a simple dish which adds an Asian flair to the dinner table with ease. Some preparation is required but it can be put together in advance and cooked only minutes before you're ready to eat. A healthy and filling meal, it can be served with rice, or for the carb-conscious, by itself.
Provided by Elegant Chef
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
- To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
- Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.
Nutrition Facts : Calories 688.7 calories, Carbohydrate 5.9 g, Cholesterol 242.4 mg, Fat 29.1 g, Fiber 2.1 g, Protein 95.1 g, SaturatedFat 10.5 g, Sodium 583.2 mg, Sugar 1.9 g
JAPANESE BEEF AND VEGETABLES ROLLS
These are very delicious and full of flavour, they make a great bite sized food, if you were making several Japanese dishes. If serving by themselves as a meal, I have listed the recipe serves 4, but I usually serve sushi to start, so you may want to serve with an appetizer or steamed rice to accompany.
Provided by The Flying Chef
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.
- Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.
- Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.
- Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.
- Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.
Nutrition Facts : Calories 112.9, Fat 3.7, SaturatedFat 0.5, Sodium 1164.9, Carbohydrate 13.4, Fiber 2.2, Sugar 5.6, Protein 3.9
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