Teriyaki Steak Rolls 野菜の牛肉巻き

Savory pan-seared teriyaki steak rolls with veggies and glazed with homemade teriyaki sauce. This Japanese home cooked dish is great for dinner and bento!

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.

How To Slice Meat Thinly

My tutorial above is for pork and beef. If you prefer to use chicken, I suggest pounding the chicken breast so they’re super thin.

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Teriyaki Steak Rolls

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Savory pan-seared teriyaki steak rolls with veggies and glazed with homemade teriyaki sauce.  This Japanese home cooked dish is great for dinner and bento!

Course: Main Course

Cuisine: Japanese

Keyword: meat roll

Servings: 2

Ingredients

• 3 oz carrot (3 oz = 85 g) peeled and cut into 2 inch thin sticks
• 3 oz French green beans (haricots verts) (3 oz = 85 g)
• ½ lb thinly sliced beef (chuck or rib eye) (½ lb = 227 g) (See Notes)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
• 2 Tbsp sake

Teriyaki Sauce

• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp sake
• 1 Tbsp mirin

Instructions

1. Peel the carrot and cut into 2 inch thin sticks.

   

2. In a small saucepan, put water that covers carrot and green beans. Bring to a boil. Once boiling, put carrots and cook for 1-2 minutes, then add green beans to cook another minute. Cooking time may vary depending on the amount and thickness of veggies.  Drain well and set aside.
   

   

3. Place a slice of meat on the cutting board, and sprinkle salt and pepper. Then put green beans and carrots on one end of the meat and start rolling them up.

   

4. Combine all the ingredients for Teriyaki Sauce.

   

5. In a frying pan, heat oil on medium high heat. When it’s hot, place the steak rolls gently with the seam line facing down. Cook one side of steak rolls until it has nice char, then rotate to the next side. 
   

   

6. Once all sides have nice char on the meat, reduce the heat to medium and add sake.  Cook covered till sake is evaporated. 
   

   

7. 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. 

   

8. Reduce the Teriyaki Sauce in half, or until it's thickened.  Pour the sauce on the steak rolls and serve immediately.  

   

Recipe Notes

Thinly Sliced Beef: Japanese grocery stores sell pre-sliced chuck or rib eye meat and usually each package is about ½ lb. They might be labeled as "Shabu Shabu" or "Sukiyaki", and we need shabu shabu (thinner slice) for this recipe.  Alternatively, you can freeze a block of chuck, rib eye, sirloin or top round steak and thinly cut the meat (here's my tutorial on how to thinly slice the meat).

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Editor’s Note: This post was originally published in Apr 4, 2011. The post, recipe, and images have been updated.