Beef, spring onion & asparagus roll-ups
The green tops of spring onions are a good source of vitamin C and beta carotene, anti-oxidants that protect against all types of chronic disease.
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8 asparagus stalks, trimmed to 15 cm lengths
8 thin slices sirloin steak (125 g total)
4 spring onions, trimmed to 15 cm lengths
2 teaspoons vegetable oil
3 tablespoons bottled teriyaki sauce
1 tablespoon sesame seeds, toasted
1 tablespoon chopped coriander
- Bring a pan of water to the boil. Cut each asparagus stalk in half. Blanch in boiling water 1 minute; drain. Pound sirloin slices until very thin. Cut each spring onion in half.
- Place 2 pieces of asparagus and 1 piece of spring onion near one end of each beef strip. Roll beef around middle of vegetables to form 8 bundles.
- Heat oil in a large non-stick frying pan over medium-high heat. Add rolls. Brown 2 minutes, turning rolls frequently. Add teriyaki sauce. Lower heat to medium; boil 3 minutes.
- Transfer rolls to serving platter. Sprinkle with sesame seeds and coriander.
DID YOU KNOW
...that when you see the word ‘negamaki’ on a Japanese menu, the term refers to beef roll-ups, such as Beef, Spring Onion & Asparagus Roll-Ups, as in the recipe above?
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