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
Use a sharp knife to shred the carrot and red pepper into ½ to 2 inch lengths.
Wash and peel outer skins from the scallions, then halve them lengthwise.
Shred the scallions diagonally into 1½ 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.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilled-vegetable-stuffed-beef-rolls-recipe/