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VEGGIES ROLLED IN BEEF
Rolles Thinly sliced beef (fat beef) half a package Salt and pepper Asparagus Carrots Shiso leaves if available Other options/addition would be shimeji or shiitake mushrooms Miso Glaze Miso 3 tbsp Mirin 3 tbsp Soy Sauce 1 tbsp Sugar 1 tbsp Sesame oil 1 tsp *No peanuts, tree nuts, milk, eggs, wheat |
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1. Boil or steam your vegetables, not too soft. No need to heat the mushrooms if you are using.
2. Lay the thinly sliced beef flat on the working surface. Sprinkle with salt and pepper.
3. Put shiso leaves and other vegetables on the beef and roll. Make as many as you like.
4. Make miso glaze. Mix all ingredients and set aside.
4. Saute the beef rolls. Turn them when beef gains dark brown color.
5. When all sides of beef turn dark brown, pour the miso glaze over. Serve.
Were you able to use all of the thinly sliced beef package, or do you have some left over?
Here is the link to the left over ideas.
This recipe works great back-to-back with: Thinly Sliced Beef Saute Recipe
2. Lay the thinly sliced beef flat on the working surface. Sprinkle with salt and pepper.
3. Put shiso leaves and other vegetables on the beef and roll. Make as many as you like.
4. Make miso glaze. Mix all ingredients and set aside.
4. Saute the beef rolls. Turn them when beef gains dark brown color.
5. When all sides of beef turn dark brown, pour the miso glaze over. Serve.
Were you able to use all of the thinly sliced beef package, or do you have some left over?
Here is the link to the left over ideas.
This recipe works great back-to-back with: Thinly Sliced Beef Saute Recipe
