beef and vegetable rolls
categories:  Beef | International   

Prepared: 2004-04-10

to make larger rolls, use two or three slices of meat, slightly overlapping. you could use rib eye steak (scotch fillet) instead of the beef eye fillet.

Ingredients:

• 2 medium carrots
• 6 asparagus spears, halved lengthways
• 3 green onion
• 12 thin slices beef eye fillet (300g)
• 2 tbsp. cornflour
• 1 tbsp. vegetable oil
• 1 tbsp sugar
• 1/4 cup mirin or sweet rice wine
• 2 tsbp. sake
• 1/4 cup japanese soy sauce

Preparation:

• using a vegetable peeler, slice carrot lengthwise into thin strips
• cut carrot strips to width of beef
• place asparagus in heatproof bowl, cover with boiling water, stand 2 minutes; drain, rinse under cold water, drain.
• cut asparagus and onions to width of beef
• lay beef slices flat and sift 1 tablespoon of the cornflour lightly over top
• lay two pieces each of carrot and onion and one piece of asparagus across the dusted side of each slice of beef and roll up
• tie rolls with kitchen string or secure ends with toothpicks
• dust rolls lightly with remaining cornflour
• heat oil in medium frying pan and cook rolls until lightly browned all over
• remove rolls from pan, wipe oil from pan with absorbant paper; return rolls to pan
• add combined sugar, mirin, sake and soy sauce; bring to a boil
• reduce heat; simmer, turning occasionally, until rolls are cooked through
• if a thicker sauce is preferred, remove rolls and boil sauce to reduce
• return rolls to pan and coat with sauce
• remove rolls from pan, cool 2 minutes
• remove and discard toothpicks; cut rolls in half
• arrange on serving plate and serve with remaining sauce

makes 4 servings

reviews:

	although not the quickest meal to prepare... it was very tasty!
	Reviewed on 2008-02-26 by rubby