Once again, I’ve gone and opted for an Asian style recipe when it comes to preparing meat. I don’t know what it is about the combination of soy sauce, sesame oil, etc., that I love so much, but that flavor is quickly becoming one of my favorites to work with. First it was beef bulgogi, then blackened ahi, then Mongolian porkchops, and now this!
This recipe began as something quite different than what it became. My original intent was to try my hand at beef negimaki, a Japanese dish where green onion is wrapped in beef. I decided it’d be more interesting to improvise with the ingredients and instructions a bit and put my own spin on it. The result was even tastier than I had hoped.
Recipe adapted from I Thee Cook
Active Prep Time: About 45 minutes
Total Prep Time: About 1½ hours
Special Equipment: Meat Mallet (Optional), Kitchen String
Serves: 3 – 4
Beef Roll Ingredients:
- 1lb thinly sliced beef (either flank steak or milanese style)
- 8-10 asparagus stalks
- 1 - 2 cups sticky rice
- 1 tablespoon canola oil
- 1/3 cup soy sauce
- 1/3 cup white wine vinegar
- 2 tablespoons island soyaki sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 1 scallion, minced
- 2 tablespoons brown sugar
- 1 teaspoon season salt
(Start by making the marinade)
1. In a small bowl, mix together the soy sauce, vinegar, soyaki, sesame oil, sriracha, garlic, scallion, ginger, brown sugar, and salt. Set aside.
2. Lay out your steaks and trim them into rectangles, as neat as you can possibly make them. If you’re using a flank steak, you’ll want to use a meat mallet to pound them into thinner pieces of meat first.
3. Place your steaks and any leftover trimmings in a glass pan and pour in the marinade. Allow to sit in the refrigerator for 1 hour.
4. While the meat marinates, cook your rice. You’ll want it to be finished by the time the meat is ready to cook.
5. Remove steaks and trimmings from the pan and pat dry with a paper towel.
6. One at a time, lay steaks out flat. Spoon in rice, forming a line of it that runs the length of the steak. Place 2 asparagus stalks on top of the rice.
7. Roll the meat carefully around the rice and asparagus. Using kitchen string, tie the middle and both ends of each roll so that they’ll stay together as you cook. Do not discard the remaining marinade.
8. Heat canola oil in a medium – large skillet until hot. Start by cooking any of the leftover trimmings then set them aside.
9. Place rolls into the pan. Cook for about 4 - 6 minutes over medium heat until medium rare inside (or longer if you prefer), turning frequently so all sides are nicely browned.
10. Remove from pan and let rest for a couple of minutes before slicing. (I put them in the oven’s warming drawer)
11. Scrape the pan clean of any rice or other drippings and pour in the remaining marinade. Cook over relatively low heat for 3 – 5 minutes, just long enough for the marinade to thicken a bit, becoming sort of syrupy.
12. Slice each beef roll into 5 – 7 pieces and garnish with the sauce.
- For a more traditional beef negimaki, use green onions instead of asparagus, and have rice on the side instead of inside the roll itself.
- For an easier time with this recipe, I suggest having another person there to assist. You’ll be glad you did when it comes time to make the rolls and tie them with kitchen string.
- If you want a spicier marinade, use a tablespoon of Sriracha instead of a teaspoon