Best Japanese Steak Rolls Recipes

Japanese-Style Steak Rolls image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 large bunches scallions, trimmed and halved crosswise
1 head broccoli, trimmed and sliced lengthwise into spears
2 1/2 tablespoons vegetable oil, plus more for the grill
3 tablespoons salted peanuts, chopped
1 teaspoon grated peeled fresh ginger
2 cloves garlic, finely grated
1 1/2 pounds thinly sliced beef for braciole (8 pieces)
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce

Steps:

Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes.
Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.
Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl.
Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Grill the vegetables until tender, 3 to 5 minutes. Halve the steak rolls, remove the toothpicks and serve with the vegetables. Top with the peanut mixture.

Japanese Steak Rolls image

Provided by Moe Larry Cheese

Categories Meat

Time 45m

Yield 16 rolls

Number Of Ingredients 6

1 lb flank steak, trimmed
16 asparagus spears, 8 long, trimmed 16 scallion pieces 8 long trimmed
6 tablespoons seasoned rice vinegar
6 tablespoons low sodium soy sauce
4 teapsoon sugar
1 tablespoon toasted sesame oil

Steps:

Slice flank steak across the grain into 16 strips, 1/4 to 1/2 inch thick.
Pound each to about 1/8" thick and season with salt and pepper.
Place one asparagus spear and one scallion spear across the short end of a strip of beef.
Roll beef around vegetables and secure with a toothpick.
Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes.
Broil steak rolls 5 minutes.
Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan.
Remove toothpicks from steak rolls before serving.
Boil marinade until syrupy, about 5 minutes.
Spoon glaze over each serving.
Serve with rice.