Teriyaki Steak Rolls
Thinly sliced beef rolled around carrot and French green beans, seared and glazed with a homemade teriyaki sauce. A classic Japanese home-style dish. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 85 g | carrot, peeled and cut into 2 inch thin sticks | |
| 85 g | French green beans (haricots verts) | |
| 227 g | thinly sliced beef (chuck or rib eye) | |
| — | Kosher salt | |
| — | freshly ground black pepper | |
| 1 Tbsp | 15 ml | neutral flavor oil (vegetable, canola) |
| 2 Tbsp | 30 ml | sake |
| 3 Tbsp | 45 ml | soy sauce (teriyaki sauce) |
| 2 Tbsp | 30 ml | granulated sugar (teriyaki sauce) |
| 2 Tbsp | 30 ml | sake (teriyaki sauce) |
| 1 Tbsp | 15 ml | mirin (teriyaki sauce) |
Instructions
- Peel the carrot and cut into 2 inch thin sticks.
- In a small saucepan, add water to cover the carrot and green beans and bring to a boil. Add the carrots and cook 1-2 minutes, then add the green beans and cook another minute. Drain well and set aside.
- Place a slice of meat on a cutting board and sprinkle with salt and pepper. Put green beans and carrots on one end of the meat and roll up.
- Combine all the Teriyaki Sauce ingredients (soy sauce, sugar, sake, mirin).
- In a frying pan, heat the oil over medium-high heat. When hot, place the steak rolls seam-side down. Cook one side until nicely charred, then rotate to the next side.
- Once all sides are charred, reduce the heat to medium and add the sake. Cook covered until the sake evaporates.
- Add the Teriyaki sauce and rotate the rolls to coat evenly. Transfer to a serving plate.
- Reduce the sauce by half or until thickened, pour over the steak rolls and serve immediately.
Note: Japanese grocery stores sell pre-sliced chuck or rib eye (often labeled Shabu Shabu or Sukiyaki); use the thinner shabu shabu slices. Alternatively, freeze a block of chuck, rib eye, sirloin or top round and slice it thinly yourself.