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.
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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- 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 salt
- Freshly ground black pepper
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 2 Tbsp sake
Peel the carrot and cut into 2 inch thin sticks.
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.
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.
Combine all the ingredients for Teriyaki Sauce.
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.
Once all sides have nice char on the meat, reduce the heat to medium and add sake. Cook covered till 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.
Reduce the Teriyaki Sauce in half, or until it's thickened. Pour the sauce on the steak rolls and serve immediately.
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.
Too damn hungry! Why I watch these kind of thing after a loooong day?!
🙂
Haha thanks Giulietta! I guess it’s evening in Italy?
I love this! It looks so perfect and I love your step by step pictures 🙂 YUMMY! Now all I need is to find that thin beef 🙂 and I’m all set!
Hi Suzana! Thinly sliced beef can be really tricky to find. When I used to live far away from Japanese stores and I just couldn’t get thinly sliced meat in American stores. I asked the butcher to cut “super” thin, but it was always like 1/8 inch thickness… and I needed thin-paper-like meat. I guess the meat has to be half frozen to be able to cut that thin. Hope you can find it!
Nami you are so amazing. I can’t keep up with you! I’m still on the Agedashi Tofu you posted several days ago.
How do you cook, take amazing photos, and find time to post about it with 2 little ones running about? Like I said, you’re amazing! Keep up the good work.
Hi Jamie! Well, I got so busy after I started to blog… I didn’t expect to be this busy. I used to watch TV at night, but now not anymore. No time at all. As soon as my kids go to bed at 8, I’m writing posts, editing pictures, fixing websites… so much to do! Now I’m asking my husband to help me some stuff on behind the scene. But I get to enjoy reading comments like yours. It is a nice break and encouragement. Thank you for writing. 🙂
yummy, I like these, so easy to make 🙂
Hi Kat! Yeah it’s easy and mom’s duty to feed the kids veggies is included in main dish. I love it. 😉 Let’s see what you are cooking! Going to visit you now.
Amazing! I love this type of meat and veggie dish which is great for the kid and also shorten cooking time on preparing extra dishes 🙂
Hi Ellena! Yes, exactly!!! Now I’m on my way to your delicious food!
Nami this sounds and looks amazingly delicious! I can see myself making this dish one of these days for lunch or dinner! I like your photos too!!! Fantastic, I love this post!
Thank you Sandra! What did you cook tonight? 🙂 Your pasta with meatballs recipe looks so good!
Sweet Mother of Pearl!!! These look amazing.
Thanks Sandra!
Nami, these look delicious! I’m still on my first morning coffee and I already want lunch! 🙂 Definately, want to try these though, I think it would be quite difficult to find beef sliced this finly, unless it would be carpaccio, but then probably a different cut would be needed…
Hi Gourmantine! I’m glad your email subscription is working now. 🙂 Somehow your blog slipped off from my Link but now back in it (prob two names were similar so I might deleted accidentally?). Yeah it might be hard. I wonder how Japanese people would live without thinly sliced meat? Buy a chunk and shave the meat on their own??? Really curious…
Everything you make looks soooo good! Now I want to go out this week to buy meat to make this!
Hope you will like it Beth!
This is one of our favorites. I make this for hubby’s and biys bentos. 🙂
Hi Biren! Haha, me too! My mom packed these in obento too. Japanese schools don’t warm up lunch for us (my son’s preschool in the US does), but cold ones still tasted as good as warm ones!
I love this post. I instantly saved it, it’s a perfect thing for me.
Thank you for your visit Carolyn!
These look great! It’s a whole meal all in one roll 🙂
Yep! Thanks Dee!
What a great recipe! Your beef rolls look and sound delicious!
Thanks Kara!
Why have I never tried this before? I knew about beef rolls but for some reason I thought that they were very difficult to make. They don’t look difficult at all. I will try this tomorrow. Great site, Nami!
Hi Deeja! Thanks for visiting and I’m glad you realized it’s easy to make! I use microwave to cook veggies (instead of boiling water and then boil veggies), so this dish can be made pretty fast! I hope you will like it! 🙂
Thanks for such a nice blog! How can I find cooking sake (in japanese may be) in supermarket since I have been living in Japan.
Hi Yesim! I updated my recipe as this is one of old one that I haven’t edited, but now I use everything sake (酒) instead of cooking sake (料理酒). If you are in Japan you can find a small bottle of sake too. Kiyosake (清酒) is good for cooking. 🙂
Yum, I used to make a similar dish called gooney -coo – masi-yaki( note this is not the Japanese spelling)
I will try tonight shaving my leftover rare frozen roast beef……..and see if it works.
Thanks for bringing it back….
Thank you Anita! Hope you like the recipe! 🙂
Hi,
I have to say…. Thank You so much for another awesome experience…
I love the recipe .. it was so juicy and soft…. Sadly, my BF wanted more, so I did (well, gladly) share from my portion… as always, but…. awwwww so happy to know your site…. (The only thing that is still a problem for me is that I did not master cutting thin pieces of meat yet, but working on it hard) ^^… sadly, I cannot add a picture 😀
Hi Andrea! So happy to hear that! Thanks so much for trying my recipe! If you use Facebook, you can shade your photo with me or use hashtag #justonecookbook on Instagram to share your picture! 🙂 Thank you for your kind feedback!
Hi Nami,
Is this dish call “negima”? This was my late father’s favorite. When I saw your post this morning lots of fun memory pasted through my mind. We used to go to a small family owned Japanese food place (half inside, half out) in Kaoshuing. The daughter would be grilling beef rolls outside the shop. My dad always yelled “one order of negima”.
Yours are more fancy, those only had green scallions in them.
– Amy
Hi Amy! Negima is the chicken and Negi (leeks/green onion) skewers.
https://www.justonecookbook.com/yakitori/
You’re from Kaohsiung! Mr. JOC too. 🙂
ok its 10 am in Australia and i can wait for dinner now.. but i need to wait 8 long hours 🙁 why you make so many delicious things hahaha i cant keep up
Hi Claudia! Hope you enjoy all the Japanese recipes I’m posting on my blog. 🙂 Thanks for your kind words!
How would we go about the sauce if we use this for bento? Put it in a separate container and pour later or just pour overtop?
Hi Raven! You could do that, or you coat well with the meat so it has enough taste. 🙂
Hello. I really cannot wait to try out this recipe, however I just had all 4 of my Wisdom Teeth removed so currently cannot eat solid food. Will be making these as soon as I can though!
But I was wondering, would beef schnitzel work for this recipe?
Thanks for all the delicious recipes!!
Hi Lauren! I’ve had all 4 of my wisdom teeth at once too! That was painful… I hope you’re doing okay! Hang in there!
I’ve never purchased beef schnitzel from the american grocery store (I usually buy thinly sliced beef from Japanese supermarket) so I’m not sure how well-marbled the fat is. When there is less fat, it’s harder to chew and texture is dry and tough. Otherwise, as long as the meat is pounded to thin piece, it should be okay. If you think it’s too thick, you can always freeze the meat and slice your own as I mentioned in the blog post.
https://www.justonecookbook.com/how_to/how-to-slice-meat/
I am doing pretty well now, thank you =) I will be a lot better when I can eat food again!
I live in New Zealand, so not sure if our schnitzel is the same as American schnitzel? It is usually cut very thin, but I don’t think that it is that well marbled, so may end up cutting my own. There also aren’t any Japanese supermarkets anywhere near where I live that I can think of, but might try the local Butcher – they may be able to do it for me.
Thanks for your reply!
Hi Lauren! Glad to hear you’re doing better!
I checked my list of Japanese grocery stores (https://www.justonecookbook.com/japanese-grocery-stores-around-the-world/) contributed by local JOC readers and NZ has only one entry:
http://www.japanmart.co.nz/
Typically, unless the meat is frozen, butchers (at least American ones) can’t thinly slice to the thinness we need…
So it might be nice to get a good block of meat as well (and just freeze for one hour and use a sharp knife to slice).
Good luck! xoxo