Grilled Vegetable-Stuffed Beef Rolls Recipe

If you looking for quick and easy recipe to throw on the grill tonight and this is a perfect solution. With only a few simple ingredients, you could have this recipe on the grill in just minutes. The real secret to this recipe is asking your butcher cut your beef round against the grain in really thin slices. This recipe can be grilled directly on the cooking grates, in a cast-iron skillet, or as I did, grilled on the Island Grillstone. The Mirin/Soy sauce adds a nice touch salty sweetness just finished recipe, just add rice and a nice pale ale.

How to make Grilled Vegetable-Stuffed Beef Rolls

These Japanese-style beef rolls are very popular for al fresco meals. You could roll up many other vegetables in the sliced beef. Pork is also very good cook this way.

Ingredients

2 ounces carrot

2 ounces red pepper, seeded

1 bunch of scallions

14 ounces beef around, thinly sliced

all-purpose flour, for dusting

1 tablespoon olive oil

Fresh parsley sprigs, to garnish

For the sauce

2 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons Mirin

Serves four

Use a sharp knife to shred the carrot and red pepper into 1/2 to 2 inch lengths.

Wash and peel outer skins from the scallions, then halve them lengthwise.

Shred the scallions diagonally into 1 1/2 to 2 inch lengths.

The beef slices should be cut paper thin and measure about 6 inches square.

Lay a slice of beef on a chopping board and top with strips of the carrot, pepper and scallion.

Roll up tightly and dust lightly with flour.

Repeat with the remaining beef and vegetables.

Secure the beef rolls with toothpicks, soaked in water to prevent them from burning, and cook on medium heat grill, or in a pan over medium heat, (or on your Island Grill stone) until golden brown and thoroughly cooked .

Blending ingredients for the sauce in a small pan and heat to dissolve the sugar form a glaze.

Halve the cooked rolls, cutting at a slant, and stand them on a plate with the sloping catkins facing upward.

Address with the sauce and garnish with fresh parsley food.

Grilled Vegetable-Stuffed Beef Rolls Recipe

 

Author: "Barbecue Cookbook"

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These Japanese-style beef rolls are very popular for al fresco meals. You could roll up many other vegetables in the sliced beef. Pork is also very good cook this way.

Ingredients

• 2 ounces carrot
• 2 ounces red pepper, seeded
• 1 bunch of scallions
• 14 ounces beef around, thinly sliced
• all-purpose flour, for dusting
• 1 tablespoon olive oil
• Fresh parsley sprigs, to garnish
• For the sauce
• 2 tablespoons sugar
• 3 tablespoons soy sauce
• 3 tablespoons Mirin

Instructions

1. Use a sharp knife to shred the carrot and red pepper into ½ to 2 inch lengths.
2. Wash and peel outer skins from the scallions, then halve them lengthwise.
3. Shred the scallions diagonally into 1½ to 2 inch lengths.
4. The beef slices should be cut paper thin and measure about 6 inches square.
5. Lay a slice of beef on a chopping board and top with strips of the carrot, pepper and scallion.
6. Roll up tightly and dust lightly with flour.
7. Repeat with the remaining beef and vegetables.
8. Secure the beef rolls with toothpicks, soaked in water to prevent them from burning, and cook on medium heat grill, or in a pan over medium heat, (or on your Island Grill stone) until golden brown and thoroughly cooked.
9. Blending ingredients for the sauce in a small pan and heat to dissolve the sugar form a glaze.
10. Halve the cooked rolls, cutting at a slant, and stand them on a plate with the sloping catkins facing upward.
11. Address with the sauce and garnish with fresh parsley food.

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Recipe courtesy of “Barbecue cookbook”