Japanese Steak Rolls with Red Bell Vinegar Dip
Elevate your dinner game with these irresistible Japanese Steak Rolls paired with a tangy Red Bell Vinegar Dip. Delicate slices of tender beef are wrapped snugly around vibrant, blanched vegetables like asparagus, carrots, and bell peppers, creating an elegant fusion of color and texture. Marinated in a savory blend of soy sauce, mirin, and sesame oil, these steak rolls are bursting with umami flavor. The show-stopping red bell vinegar dip, made from smoky roasted red peppers, rice vinegar, and a touch of honey, adds a sweet and tangy contrast that perfectly complements the richness of the beef. Whether you're hosting a dinner party or enjoying a weeknight treat, these quick-to-make steak rolls promise an unforgettable culinary experience. Perfect for those seeking Japanese-inspired recipes, healthy appetizers, or grilled beef dishes with a gourmet twist.
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Recipe Information
Ingredients
- 500 grams Thinly sliced beef steak
- 1 large Carrot
- 12 stalks Asparagus
- 1 medium Bell pepper (red or yellow)
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 teaspoon Sugar
- 1 tablespoon Sesame oil
- 1 large Red bell pepper
- 3 tablespoons Rice vinegar
- 1 teaspoon Honey
- 2 small Garlic cloves
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 12 Toothpicks or small skewers
Instructions
Prepare the vegetables by cutting the carrot, asparagus, and bell pepper into thin, equal-length strips (about 8 cm long).
Blanch the asparagus and carrot strips in boiling water for 1-2 minutes, then drain and immediately transfer to a bowl of ice water to preserve their color and crunch.
Lay out each slice of beef steak on a flat surface. Place one piece of carrot, one stalk of asparagus, and one piece of bell pepper lengthwise along the center of the beef slice.
Roll the beef tightly around the vegetables and secure with a toothpick or small skewer.
In a small bowl, whisk together the soy sauce, mirin, sugar, and sesame oil to make the marinade.
Brush the marinade generously onto the steak rolls and let them sit for 10 minutes while preparing the dip.
To make the red bell vinegar dip, roast the red bell pepper over an open flame or under a broiler until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let it steam for 5 minutes. Peel off the skin and roughly chop the flesh.
In a blender or food processor, combine the roasted red bell pepper, rice vinegar, honey, garlic, olive oil, salt, and black pepper. Blend until smooth, then transfer to a small serving dish.
Heat a grill pan or skillet over medium-high heat. Cook the steak rolls for 2-3 minutes on each side or until the beef is cooked to your preferred doneness.
Remove the toothpicks or skewers from the steak rolls and transfer them to a serving plate. Serve immediately with the red bell vinegar dip on the side.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 39.0 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2943 mg | 63% | |
*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.
