Thinly sliced meat (beef and pork) is essential for authentic Japanese dishes. I don’t know what’s the reason Japanese started to use sliced meat instead of large chunks of meat for cooking. The quality of meat is very important in Japanese cooking and perhaps a thinly sliced meat allows the eater to savor the meat’s flavor and texture more than a thick piece. We have many creative dishes using thinly sliced beef/pork. On this website I have introduced some pork rolls recipes in the past (Mashed Potato Teriyaki Pork Rolls and Ginger Pork Rolls with Eggplant). Housewives in Japan are very creative to find what ingredients they can roll with sliced meat. Today I will share a very common vegetable beef roll recipe.
- ½ carrot, peeled and cut into 2 inch thin sticks
- 5-6 green beans, rinsed and cut in half
- 1 pkg thinly sliced beef for “Shabu Shabu” (10 slices)
- Sea salt
- Freshly ground black pepper
- 1 Tbsp. oil
- 2 Tbsp. sake
- 3 Tbsp. soy sauce
- 2 Tbsp. sugar
- 2 Tbsp. sake
- 1 Tbsp. mirin
- Place carrots and green beans in microwave-safe containers. Add water to cover the veggies and microwave for 2 minutes. Cooking time may vary depending on the amount of veggies and your microwave.
- Place a slice of meat on the cutting board, and sprinkle salt and pepper. Then put green beans and carrots on one side of the meat and start rolling them up.
- In non-stick frying pan, heat oil on high. When it’s hot, place the beef rolls gently with the seam line facing down. Brown the side with the seam line then subsquently rotate the beef rolls so all sides become nicely browned.
- When the meat is nicely browned, reduce the heat to medium. Add sake and cook covered till liquid is almost gone.
- Add Seasonings.
- Rotate the beef rolls so they are well coated with the sauce. Take out the beef rolls and cut in half. Serve the rolls on a plate and pour the sauce on top.