Japanese-style steak rolls

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 27 G., saturated fats 6 G., proteins 43 G., carbohydrates 19 G., fiber 5 G., cholesterol 112 mg, sodium 664 mg, sugar 8 G.

Teriyaki steak rolls are a popular Japanese dish made from very thin slices of meat wrapped with vegetables. In this recipe, the steak rolls are stuffed with green onions and grilled. While grilling, the rolls are brushed with a mixture of soy sauce, hoisin, and spices, resulting in a juicy and delicious dish. For a side dish, grill asparagus, broccoli, and green onions. Serve topped with spiced peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large bunches green onions, trimmed and halved
1 head broccoli, trimmed and cut into long florets
2.5 tbsp vegetable oil + extra for frying
3 tbsp salted peanuts, chopped
1 teaspoon grated ginger root
2 cloves garlic, finely grated
700 g thin pieces of beef for braciole (8 slices)
1 bunch asparagus, tough ends trimmed
1/4 cup hoisin sauce
1 tbsp. lightly salted soy sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, broccoli cabbage, green onions, asparagus, ginger root, hoisin sauce, Peanut

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Bring a medium saucepan of water to a boil, add the green onions, and cook until wilted, about 45 seconds. Using tongs, transfer to a colander to cool, then pat dry with paper towels. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
In a small nonstick frying pan, heat 0.5 tablespoons of vegetable oil over medium heat. Add the peanuts and half of the ginger and garlic; cook, stirring, for 2-3 minutes.

Pound the beef to a thickness of 0.3 cm. Place two pieces next to each other, slightly overlapping; sprinkle with salt and black pepper. Top with a quarter of the green onion, laying it crosswise. Roll the meat into a roulade, securing with toothpicks. Make three more roulade in the same way.
Add the asparagus, remaining green onions, and the remaining 2 tablespoons of vegetable oil to the broccoli, season with salt and pepper, and toss. Combine the hoisin sauce, soy sauce, and remaining ginger and garlic in a bowl.
Brush the grill grate with vegetable oil. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce, until crispy, 7-8 minutes. Grill the vegetables until tender, 3-5 minutes. Cut the rolls in half, remove the toothpicks, and serve with the vegetables. Sprinkle with peanuts.

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