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[Gyuniku Yasai-Maki]

Beef And Vegetable Rolls
[Gyuniku Yasai-Maki]

Image of Beef And Vegetable Rolls<br/>[Gyuniku Yasai-Maki]

2 pieces (1 x 6 inches or 2.5 x 15 cm each) carrot, pared
2 pieces (1 x 6 inches or 2.5 x 15 cm each) burdock root
4 cups (1060ml) water
1 teaspoon (5ml) vinegar
4 teaspoons (20ml) vegetable oil
1 tablespoons (22ml) plus 1 teaspoon (5ml) sugar
teaspoon (1ml) salt
16 to 24 green beans
3 tablespoons (4ml) soy sauce
1 tablespoon (15ml) mirin
8 slices (⅛ x 2 x 9 inches or 0.3 x 5 x 23 cm each) lean beef
1 to 2 tablespoons (22 to 37ml) cornstarch
1 tablespoon (15ml) sake
4 sprigs watercress, if desired


Serves: 4


1. Cut each piece carrot lengthwise in half; cut each half lengthwise into 4 equal strips. Scrape burdock root with back of knife to remove all skin; cut as for carrot. Place burdock root immediately into small bowl with 1½ cups (375ml) water and the vinegar; soak 5 minutes. Rinse and drain. 2. Heat 1 teaspoon (5ml) vegetable oil in 8 inch (20cm) skillet over medium-high heat. Add carrot and burdock strips; sauté, stirring constantly, 2 minutes. Add ½ cup (125ml) water and 1 teaspoon (5ml) sugar; cook just until vegetables are tender, about 5 minutes longer. Drain carrot and burdock. 3. Heat 2 cups (500ml) water and the salt to boiling in 2 quart (2l) saucepan over medium-high heat. Add green beans; cook, covered, just until tender, about 3 minutes. Cool under cold running water; drain. 4. Mix remaining ¼ cup (60ml) water and 1½ tablespoons (22ml) sugar, the soy sauce and mirin in small bowl. Stir until sugar dissolves; reserve. 5. Lay beef slices flat on work surface; sift cornstarch lightly on one side of each slice. Place 2 strips each of carrot and burdock and 2 or 3 green beans crosswise at slight angle on end of slice of beef. Roll beef diagonally, jelly-roll fashion, around vegetables; secure with wooden pick. Repeat with remaining beef and vegetables. Lightly dust outside of each roll with cornstarch. 6. Heat remaining 1 tablespoon (15ml) vegetable oil in 12 inch (30cm) skillet over high heat. Add beef rolls; sauté, turning occasionally, until brown on all sides, 3 to 4 minutes. Add sake; cook 30 seconds. Add reserved soy sauce mixture; heat to boiling. Reduce heat to low; simmer rolls, turning constantly, until well coated with slightly thickened sauce, 3 to 5 minutes. Remove from heat. 7. Carefully cut each roll crosswise in half. Transfer to serving platter; garnish with watercress. Pass any remaining sauce.

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