Vegetable Stuffed Beef Rolls -

Vegetable Stuffed Beef Rolls

These Japanese-style beef rolls are very popular for al fresco meals. You could roll up many other vegetables in the sliced beef. Pork is also very good cooked this way.

Ingredients

50g/2oz carrot
50g/2oz green pepper, seeded
Bunch of spring onions
400g/14oz beef topside, thinly sliced
Plain flour, for dusting
15ml/1 tbsp olive oil
Fresh parsley sprigs, to garnish

FOR THE SAUCE

30ml/2 tbsp sugar
45ml/3 tbsp soy sauce
45ml/3 tbsp mirin

Details

Serves: 4

Method

1. Use a sharp knife to shred the carrot and green pepper into 4-5cm/1½ -2 inch lengths. Wash and peel the outer skins from the spring onions, then halve them lengthways. Shred the spring onions diagonally into 4-5cm/1½ -2 inch lengths.

2. The beef slices should be no more than 2mm/1/12th inch thick, and about 15cm/6inch square. Lay a slice of beef on a chopping board and top with strips of the carrot, green pepper and spring onion. Roll up quite tightly and dust lightly with flour. Repeat with the remaining beef and vegetables.

3. Secure the beef rolls with cocktail sticks, soaked in water to prevent them from burning, and cook on a medium barbecue or in a pan over a medium heat, for 10-15 minutes, turning frequently, until golden brown and thoroughly cooked.

4. Blend the ingredients for the sauce in a small pan and cook to dissolve the sugar and form a glaze. Halve the cooked rolls, cutting at a slant, and stand them on a plate with the sloping cut ends facing upwards. Dress with the sauce and garnish with fresh parsley.

Related food category:

• Beef