Recipe Name Japanese beef rolls Submitted by Guest Recipe Description This recipe is good because the beef steak is used as a roll Quantity 4 Quantity Unit Rolls Prep Time (minutes) 35 Cook Time (minutes) 5 Ready In (minutes) 40

Ingredients Amount Measure 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 Steps Sequence Step 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