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.
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