My savory Teriyaki Steak Rolls with veggies are pan-seared and glazed with an easy homemade teriyaki sauce. Make this Japanese home-cooked dish for dinner, then enjoy the leftovers in tomorrow’s bento lunch!
Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. As thinly sliced beef and pork are essential for authentic Japanese cooking, we stuff and roll up various ingredients to make delicious steak rolls.
What Can We Stuff into Steak Rolls?
Well, pretty much anything! Today’s steak rolls are stuffed with carrots and French green beans (haricots verts). In case you don’t like my choices, here are other suggestions I have. All the following ingredients go well with thinly sliced beef and pork, or even pounded chicken!
- Asparagus (recipe)
- Bamboo shoot
- Bean sprouts
- Bell peppers
- Carrot (recipe)
- Cheese
- Cherry tomatoes
- Chinese chives (Nira)
- Eggplant (recipe)
- Enoki mushrooms (along with shimeji and oyster mushrooms)
- Gobo (burdock root)
- Kimchi
- Mizuna
- Okra
- Spinach
- Watercress
I’ve also made rollups with mashed potatoes (recipe) and Japanese potato salad (recipe)!
Where To Get Thinly-Sliced Meat for Steak Rolls?
Japanese grocery stores (as well as Korean and Chinese grocery stores) always carry thinly sliced beef and pork. We use these thinly sliced meats for hot pot and some main dishes.
If you do not have access to the packaged sliced meat, you can always slice the meat on your own.
My tutorial above is for pork and beef. If you prefer to use chicken, I suggest pounding the chicken breasts so they’re super thin.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Teriyaki Steak Rolls
Ingredients
- 3 oz carrot
- 3 oz French green beans (haricots verts)
- ½ lb thinly sliced beef (chuck or ribeye) (find pre-sliced chuck or ribeye beef labeled “for shabu shabu“ in Japanese markets; or you can thinly slice meat at home)
- Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp neutral oil
- 2 Tbsp sake
Instructions
- Peel 3 oz carrot and cut into matchsticks 2 inches long. Trim the ends of 3 oz French green beans (haricots verts).
- Bring a small saucepan of water to a boil. Once boiling, add the carrots and cook for 1–2 minutes, then add the green beans to cook another minute. The cooking time may vary depending on the amount and thickness of the vegetables. Drain well and set aside.
- Place a slice of meat on the cutting board and sprinkle it with Diamond Crystal kosher salt and freshly ground black pepper. Then, put a few green beans and carrots on one end of the meat and start rolling it up. Repeat with the remaining ½ lb thinly sliced beef (chuck or ribeye) and vegetables.
- Combine all the ingredients for the teriyaki sauce: 3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp sake, and 1 Tbsp mirin. Mix well to dissolve the sugar.
To Cook
- In a frying pan, heat 1 Tbsp neutral oil on medium-high heat. When it’s hot, place the steak rolls gently in the pan with the seam side down. Cook one side of the rolls until nicely charred, then rotate to cook the next side.
- Once all sides of the meat have a nice char, reduce the heat to medium and add 2 Tbsp sake. Cook covered until the sake is evaporated.
- Add the teriyaki sauce and rotate the steak rolls so they are evenly coated with the sauce. Transfer the steak rolls to a serving plate.
To Serve
- Reduce the teriyaki sauce in half, or until it‘s thickened. Drizzle the sauce on the steak rolls and serve immediately.
Nutrition
Editor’s Note: This post was originally published in Apr 4, 2011. The post, recipe, and images have been updated.
Hi! I was just wondering, if using enoki mushrooms and Chinese chives as the filler, how should I prepare those? Do I need to cook either of them prior to rolling them in the beef? I don’t imagine blanching them would give the same result as they would for the carrots & green beans. Thank you~
Hi Katie, Thank you for trying Nami’s recipe.
Because the enoki mushroom and chives cook quickly, you may wrap them without blanching them.
We hope this helps!
Hi there. I used to make negimaki a long time ago but I haven’t eaten beef in a long time either. But I came across your recipe here and thought this might work ok with chicken breast pounded down into thin slabs that could be cut to the appropriate size. How would you modify your recipe here if substituting chicken breast for the beef. Thanks for the help.
Hi Timothy! Thank you for reading Nami’s post and trying her recipe!
You can do Japanese cutting techniques called “Kannon-biraki” and pound it down into thin meat (Reference: https://www.justonecookbook.com/chicken-katsu/), then you can follow the same step as shown in the Teriyaki Steak Rolls recipe.
As for the sauce, you can use the same ratio of this recipe or can try Teriyaki sauce from this recipe: https://www.justonecookbook.com/chicken-teriyaki/
If you like to use premade Teriyaki Sauce, try this one: https://www.justonecookbook.com/teriyaki-sauce/
The ratio of sauce ingredients is a bit different in each sauce recipe.
We hope you find the best balance for your taste!
Hope this helps!🙂
This looks great. I happen to have a Flank Steak in the freezer. Would that work ok? If so, any additional preparation for the meat?
Hi Reiko! Thank you very much for trying Nami’s recipe!
Flank Steak is lean-cut meat, and it is best cooked rare, medium-rare, or medium. So, it will be very tough and chewy if it uses for this recipe. The chuck or rib-eye steak meat would be a better choice. We hope this helps!
Made this tonight. Wow! Super yum! You said the could be other fillings. What would you suggest? Thank you for sharing your knowledge and expertise.
Hi Jennifer! Thank you very much for trying this recipe and for your kind feedback. As for the other fillings, please read this post section that said, “What Can We Stuff into Steak Rolls?”. We hope this helps!🙂
I prepare these rolls filled with some asparagus. Soo delicious! We will prepare them once again 😋
Hi Ania! I’m so glad you like this recipe with asparagus! Thank you for your kind feedback!
We made these two kinds of theselast night; one with asparagus and the other with kimchi. Wonderful flavor and so easy.
Hi Bkhuna! Oohhh with kimchi! I must give that a try! Thank you for sharing! xo
Our Walmart and Kroger both have thinly sliced beef now and I live in a small town.
Hi Kathy! WOW, I’m so thankful for Walmart and Kroger! We don’t have those supermarkets near but I’m so glad you can buy thinly sliced meat now. Trader Joe’s also started to sell thinly sliced meat too. It’s about time! 😀
You need an assistant. I’ll work for nikuman.
Hahaha! Thank you for your kind offer! 🙂
Hi Lauren! I’ve had all 4 of my wisdom teeth at once too! That was painful… I hope you’re doing okay! Hang in there!
I’ve never purchased beef schnitzel from the american grocery store (I usually buy thinly sliced beef from Japanese supermarket) so I’m not sure how well-marbled the fat is. When there is less fat, it’s harder to chew and texture is dry and tough. Otherwise, as long as the meat is pounded to thin piece, it should be okay. If you think it’s too thick, you can always freeze the meat and slice your own as I mentioned in the blog post.
https://www.justonecookbook.com/how_to/how-to-slice-meat/
I am doing pretty well now, thank you =) I will be a lot better when I can eat food again!
I live in New Zealand, so not sure if our schnitzel is the same as American schnitzel? It is usually cut very thin, but I don’t think that it is that well marbled, so may end up cutting my own. There also aren’t any Japanese supermarkets anywhere near where I live that I can think of, but might try the local Butcher – they may be able to do it for me.
Thanks for your reply!
Hi Lauren! Glad to hear you’re doing better!
I checked my list of Japanese grocery stores (https://www.justonecookbook.com/japanese-grocery-stores-around-the-world/) contributed by local JOC readers and NZ has only one entry:
http://www.japanmart.co.nz/
Typically, unless the meat is frozen, butchers (at least American ones) can’t thinly slice to the thinness we need…
So it might be nice to get a good block of meat as well (and just freeze for one hour and use a sharp knife to slice).
Good luck! xoxo
How would we go about the sauce if we use this for bento? Put it in a separate container and pour later or just pour overtop?
Hi Raven! You could do that, or you coat well with the meat so it has enough taste. 🙂
ok its 10 am in Australia and i can wait for dinner now.. but i need to wait 8 long hours 🙁 why you make so many delicious things hahaha i cant keep up
Hi Claudia! Hope you enjoy all the Japanese recipes I’m posting on my blog. 🙂 Thanks for your kind words!
Hi Nami,
Is this dish call “negima”? This was my late father’s favorite. When I saw your post this morning lots of fun memory pasted through my mind. We used to go to a small family owned Japanese food place (half inside, half out) in Kaoshuing. The daughter would be grilling beef rolls outside the shop. My dad always yelled “one order of negima”.
Yours are more fancy, those only had green scallions in them.
– Amy
Hi Amy! Negima is the chicken and Negi (leeks/green onion) skewers.
https://www.justonecookbook.com/yakitori/
You’re from Kaohsiung! Mr. JOC too. 🙂
Yum, I used to make a similar dish called gooney -coo – masi-yaki( note this is not the Japanese spelling)
I will try tonight shaving my leftover rare frozen roast beef……..and see if it works.
Thanks for bringing it back….
Thank you Anita! Hope you like the recipe! 🙂
Thanks for such a nice blog! How can I find cooking sake (in japanese may be) in supermarket since I have been living in Japan.
Hi Yesim! I updated my recipe as this is one of old one that I haven’t edited, but now I use everything sake (酒) instead of cooking sake (料理酒). If you are in Japan you can find a small bottle of sake too. Kiyosake (清酒) is good for cooking. 🙂
Why have I never tried this before? I knew about beef rolls but for some reason I thought that they were very difficult to make. They don’t look difficult at all. I will try this tomorrow. Great site, Nami!
Hi Deeja! Thanks for visiting and I’m glad you realized it’s easy to make! I use microwave to cook veggies (instead of boiling water and then boil veggies), so this dish can be made pretty fast! I hope you will like it! 🙂