Beef Rolls
Over a year ago
1,804 views
Ingredients
- 400g Sirloin steak
- 2½ tsp Potato starch
- 6 Spring onions cut into 6cm pieces
- 6 Asparagus spears cut into 6cm pieces
- 80ml Sake
- 80ml Mirin
- 80ml Kikkoman Soy Sauce
- 1½ tbsp Caster sugar
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Freeze the beef for 3 hours until firm. Slice as thinly as possible along the length of the steak.
2. Lay 2 strips together lengthways so they just overlap. Sprinkle with a little starch.
3. Roll the beef around a piece of spring onion and asparagus. Secure with kitchen string.
4. Brown the rolls all over in a hot pan with a little oil.
5. combine the sake, mirin, soy and sugar with 80ml water in a saucepan. Boil for 1 minute.
6. Add the beef rolls and cook for 5 minutes remove from the pan.
7. Cook the sauce for a further 5 mins until thickened and glossy (you can add some potato starch slaked with the sauce at this point if the sauce is getting too salty)
8. Return the rolls to the sauce to add a glazed coating.
Similar Recipes
View all similar
Beef rolls pictured with yakitori chicken wings.