Friday, April 19, 2013

#63 Beef and Vegetable rolls

Looks difficult to make, but not at all! It's an artful dish and I just loved making it. Very fun. The taste? It's great. Try it!



2 medium carrots
6 asparagus spears, halved lengthways
3 green onions
12 thin slices beef eye fillet (300g)
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon sugar
1/4 cup (60 ml) mirin or sweet rice wine
2 tablespoons sake
1/4 cup (60 ml) japanese soy sauce


  1. Using a vegetable peeler, slice carrot lengthways into thin strips. Cut carrot strips to width of beef. Place asparagus in heatproof bowl, cover with boiling water, stand 2 minutes; drain, rinse under cold water, drain. Cut asparagus and onions to width of beef.
  2. Lay beef slices flat ad sift 1 tablespoon of the cornstarch lightly over top. Lay two pieces each of carrot and onion and one piece of asparagus across the dusted side of each slice of beef and roll up. Tie rolls with kitchen string or secure ends with toothpicks. Dust rolls lightly with remaining cornstarch.
  3. Heat oil in medium frying pan and cook rolls until lightly browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper; return rolls to pan. Add combined sugar, mirin, sake and sauce; bring to a boil. Reduce heat; simmer, turning occasionally, until rolls are cooked through. If a thicker sauce is preferred, remove rolls and boil sauce to reduce. Return rolls to pan and coat with sauce.
  4. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks; cut rolls in half. Arrange on serving plate and serve with remaining sauce.
TIP: Very thinly sliced beef, sold as yakiniku or sukiyaki beef is available from Asian grocery stores.

Recipe adapted from The Australian women's weekly cookbooks.




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