Asian Beef Rolls Recipes

JAPANESE BEEF ROLLS

Steps:

• Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
• To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
• Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

30-MINUTE HOISIN BEEF BOWLS

Steps:

• In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.
• Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.
• Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)
• Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes.
• Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.
• Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like.
• Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.
• Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

CHINESE SCALLION PANCAKE BEEF ROLLS

Steps:

• Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.

ASIAN BEEF 'SPRING ROLLS'

Steps:

• Brown meat in large skillet; transfer to plate.
• Heat 1 Tbsp. dressing in same skillet on medium-high heat. Add carrots; cook and stir 3 min. or until crisp-tender. Stir in remaining dressing, meat and peanut butter; cook 2 min. or until heated through, stirring occasionally.
• Spoon onto lettuce; roll up.