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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/2 | steaks | Beef, sandwich steaks, flaked, chopped, formed and thinly sliced, raw | 2 | tablespoons | Soy sauce made from hydrolyzed vegetable protein | 1 | tablespoon | Mirin (rice cooking wine) | 4 | tablespoons | Asparagus, canned, drained (Green Giant) | 4 | strips large (3 | Carrots | 4 | pea pods | snow peas | 1 | tablespoon | butter | 2 | medium | Mushrooms | 1/4 | tablespoon | oil, canola |
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Steps
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Sequence
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Step
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| | 1 | Bring a saucepan of water to the boil over medium–high heat. Meanwhile, halve beef widthwise. Place half the beef side by side between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 4mm thick. Repeat with remaining beef. | | 2 | Trim asparagus and onions to 8cm lengths. Cut carrot into 12 x 8cm-long batons. Blanch asparagus and carrot in boiling water for 30 seconds. Add onions, then blanch for a further 30 seconds. Drain, refresh in iced water, then drain again. Pat dry with paper towel. | | 3 | To assemble rolls, place 1 piece of beef lengthwise on a work surface. Lay 1 asparagus stalk, 1 carrot piece and 1 onion widthwise along bottom edge. Roll up beef to enclose vegetables. Secure with a toothpick. Repeat with remaining beef and vegetables. | | 4 | Combine soy sauce, sake, mirin and sugar in a bowl. Add beef rolls and turn to coat. Heat 1 tablespoon oil in a frying pan over medium heat. Add half the rolls and cook, turning, for 5 minutes or until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tablespoon oil and rolls. Wipe pan clean and reserve remaining marinade. | | 5 | Return pan to heat with butter. Melt butter, then add mushrooms. Cook, tossing, for 3 minutes or until browned. Stir in reserved marinade, bring to a simmer, then remove from heat.
Divide beef rolls among bowls. Drizzle with mushroom sauce and serve |
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