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