Japanese Beef and Vegetables Rolls
Bursting with flavor and visual appeal, Japanese Beef and Vegetable Rolls are a delightful combination of tender beef and crisp, colorful vegetables, all wrapped up in bite-sized perfection. Thin slices of beef are rolled around blanched carrots, asparagus, and red bell peppers, then seared to golden perfection before being glazed in a savory-sweet soy sauce and mirin reduction. This quick and easy recipe, ready in just 30 minutes, strikes the perfect balance between simplicity and elegance, making it a crowd-pleasing appetizer or a satisfying main dish when paired with steamed rice and miso soup. Perfect for weeknight dinners or special occasions, these rolls offer a fusion of rich flavors and vibrant textures that showcase the essence of Japanese home cooking.
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Recipe Information
Ingredients
- 400 g Thinly sliced beef
- 1 medium Carrot
- 8 spears Asparagus
- 1 medium Red bell pepper
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 0.25 tsp Ground black pepper
Instructions
Prepare the vegetables: Peel the carrot, then cut it, the asparagus (trim off the woody ends), and the red bell pepper into thin strips about 5 cm (2 inches) long.
Blanch the vegetables briefly in boiling water: First, add the carrot to the boiling water for 1 minute, then add the asparagus and pepper for another 1 minute. Immediately transfer the vegetables to an ice bath to stop the cooking process. Drain and set aside.
Lay out a slice of thinly sliced beef on a clean cutting board. Place 2-3 pieces of each vegetable at one end of the slice. Roll the beef tightly around the vegetables to form a small roll. Repeat with the remaining beef and vegetables.
In a small bowl, mix soy sauce, mirin, and sugar until the sugar is dissolved. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the beef rolls seam-side down in the skillet to seal the edges. Cook for about 2 minutes per side, or until the beef is browned on all sides. Remove from skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Pour in the soy sauce mixture and let it simmer for about 1 minute to thicken slightly.
Add the cooked beef rolls back into the skillet and toss gently to coat each roll in the glaze. Sprinkle with ground black pepper to taste.
Serve warm as an appetizer or a main dish. These rolls pair wonderfully with steamed rice and a side of miso soup.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 28.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
