My savory Teriyaki Steak Rolls with veggies are pan-seared and glazed with an easy homemade teriyaki sauce. Make this Japanese home-cooked dish for dinner, then enjoy the leftovers in tomorrow’s bento lunch!
Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. As thinly sliced beef and pork are essential for authentic Japanese cooking, we stuff and roll up various ingredients to make delicious steak rolls.
What Can We Stuff into Steak Rolls?
Well, pretty much anything! Today’s steak rolls are stuffed with carrots and French green beans (haricots verts). In case you don’t like my choices, here are other suggestions I have. All the following ingredients go well with thinly sliced beef and pork, or even pounded chicken!
- Asparagus (recipe)
- Bamboo shoot
- Bean sprouts
- Bell peppers
- Carrot (recipe)
- Cheese
- Cherry tomatoes
- Chinese chives (Nira)
- Eggplant (recipe)
- Enoki mushrooms (along with shimeji and oyster mushrooms)
- Gobo (burdock root)
- Kimchi
- Mizuna
- Okra
- Spinach
- Watercress
I’ve also made rollups with mashed potatoes (recipe) and Japanese potato salad (recipe)!
Where To Get Thinly-Sliced Meat for Steak Rolls?
Japanese grocery stores (as well as Korean and Chinese grocery stores) always carry thinly sliced beef and pork. We use these thinly sliced meats for hot pot and some main dishes.
If you do not have access to the packaged sliced meat, you can always slice the meat on your own.
My tutorial above is for pork and beef. If you prefer to use chicken, I suggest pounding the chicken breasts so they’re super thin.
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Teriyaki Steak Rolls
Ingredients
- 3 oz carrot
- 3 oz French green beans (haricots verts)
- ½ lb thinly sliced beef (chuck or ribeye) (find pre-sliced chuck or ribeye beef labeled “for shabu shabu“ in Japanese markets; or you can thinly slice meat at home)
- Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp neutral oil
- 2 Tbsp sake
Instructions
- Peel 3 oz carrot and cut into matchsticks 2 inches long. Trim the ends of 3 oz French green beans (haricots verts).
- Bring a small saucepan of water to a boil. Once boiling, add the carrots and cook for 1–2 minutes, then add the green beans to cook another minute. The cooking time may vary depending on the amount and thickness of the vegetables. Drain well and set aside.
- Place a slice of meat on the cutting board and sprinkle it with Diamond Crystal kosher salt and freshly ground black pepper. Then, put a few green beans and carrots on one end of the meat and start rolling it up. Repeat with the remaining ½ lb thinly sliced beef (chuck or ribeye) and vegetables.
- Combine all the ingredients for the teriyaki sauce: 3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp sake, and 1 Tbsp mirin. Mix well to dissolve the sugar.
To Cook
- In a frying pan, heat 1 Tbsp neutral oil on medium-high heat. When it’s hot, place the steak rolls gently in the pan with the seam side down. Cook one side of the rolls until nicely charred, then rotate to cook the next side.
- Once all sides of the meat have a nice char, reduce the heat to medium and add 2 Tbsp sake. Cook covered until the sake is evaporated.
- Add the teriyaki sauce and rotate the steak rolls so they are evenly coated with the sauce. Transfer the steak rolls to a serving plate.
To Serve
- Reduce the teriyaki sauce in half, or until it‘s thickened. Drizzle the sauce on the steak rolls and serve immediately.
Nutrition
Editor’s Note: This post was originally published in Apr 4, 2011. The post, recipe, and images have been updated.
Hi! I was just wondering, if using enoki mushrooms and Chinese chives as the filler, how should I prepare those? Do I need to cook either of them prior to rolling them in the beef? I don’t imagine blanching them would give the same result as they would for the carrots & green beans. Thank you~
Hi Katie, Thank you for trying Nami’s recipe.
Because the enoki mushroom and chives cook quickly, you may wrap them without blanching them.
We hope this helps!
Hi there. I used to make negimaki a long time ago but I haven’t eaten beef in a long time either. But I came across your recipe here and thought this might work ok with chicken breast pounded down into thin slabs that could be cut to the appropriate size. How would you modify your recipe here if substituting chicken breast for the beef. Thanks for the help.
Hi Timothy! Thank you for reading Nami’s post and trying her recipe!
You can do Japanese cutting techniques called “Kannon-biraki” and pound it down into thin meat (Reference: https://www.justonecookbook.com/chicken-katsu/), then you can follow the same step as shown in the Teriyaki Steak Rolls recipe.
As for the sauce, you can use the same ratio of this recipe or can try Teriyaki sauce from this recipe: https://www.justonecookbook.com/chicken-teriyaki/
If you like to use premade Teriyaki Sauce, try this one: https://www.justonecookbook.com/teriyaki-sauce/
The ratio of sauce ingredients is a bit different in each sauce recipe.
We hope you find the best balance for your taste!
Hope this helps!🙂
This looks great. I happen to have a Flank Steak in the freezer. Would that work ok? If so, any additional preparation for the meat?
Hi Reiko! Thank you very much for trying Nami’s recipe!
Flank Steak is lean-cut meat, and it is best cooked rare, medium-rare, or medium. So, it will be very tough and chewy if it uses for this recipe. The chuck or rib-eye steak meat would be a better choice. We hope this helps!
Made this tonight. Wow! Super yum! You said the could be other fillings. What would you suggest? Thank you for sharing your knowledge and expertise.
Hi Jennifer! Thank you very much for trying this recipe and for your kind feedback. As for the other fillings, please read this post section that said, “What Can We Stuff into Steak Rolls?”. We hope this helps!🙂
I prepare these rolls filled with some asparagus. Soo delicious! We will prepare them once again 😋
Hi Ania! I’m so glad you like this recipe with asparagus! Thank you for your kind feedback!
We made these two kinds of theselast night; one with asparagus and the other with kimchi. Wonderful flavor and so easy.
Hi Bkhuna! Oohhh with kimchi! I must give that a try! Thank you for sharing! xo