Beef & Vegetable Rollups : a late night snack.

This recipe came from a book of my mom's called Japanese Cooking for Health & Fitness.

Beef and Vegetable Rollups
.30 lbs of thinly sliced beef (I used Rib Eye for shabu shabu)
2 carrots, peeled and cut into thin strips
handful of green beans
2 green onions, cut into thin strips
cornstarch

Broth to cook carrots
1/4C water
1 T sugar
1T soy sauce

Blanch green beans in salted, boiling water for about 3 min. Set aside.
Prepare broth for carrots, heat until sugar is melted.

Cook carrots for about 5 min. Set aside.


Lay out the strips of meat and dust one end with cornstarch.
place a few green beans, carrots and strips of green onion.

Roll them up tightly. Then dust the outsides with cornstarch.

Broth for rolls
1/4C water
1 T sugar
1 T sake
1 T mirin
3 T soy sauce

Heat about 1 T of oil in pan, on high heat. Sear beef on all sides. Add broth, bring to a boil, and lower heat to a simmer for 5 min.



Cool. Cut each roll into 3 pieces. The sauce isn't too sweet or salty - next time, I might add Sriracha for a little added heat. The vegetables are crisp, which is a nice contrast in texture with the tender beef.

It's quite nice. ENJOY!