I first ate this dish in a Japanese restaurant in Singapore. For this dish, the beef is used as a wrap and basically we can use green beans, asparagus, carrots or Enochi mushrooms. I thought this is a good way to have the hubs eat his greens!
I had fun with this dish, wrapping the vegetables and cooking them. The aroma from the marinate was so encouraging as you cooked the dish. Yum! Yum! The hubs was happy with the dish and ate his greens. =)
Sauce for the beef:
4 tbsp soy sauce
1 tbsp sake ( I used shaoxing cooking wine)
2 tbsp sesame oil
2 tbsp superfine sugar
2 tbsp red wine
3 tbsp ground sesame seeds
2 tbsp grated fresh ginger
8 oz. fresh carrots
3 oz. green beans
12 oz. thinly sliced beef
- Put all the ingredients for the sauce into a bowl and mix well, making sure the sugar dissolves. Leave it to mature for 2-3 hours.
- Cut carrots into 1-cm width. Remove ends from the green beans. Steam the vegetables so they are still firm to the bite. Drain. Plunge into chilled water and drain again.
- Pour around ¼ cup of the sauce onto the beef and mix it in thoroughly by hand.
- Spread the beef slices out on plate. Place a spear of carrot and some green beans down the centre of each slice and then roll the beef around the vegetables, making a sausage shape. If there are not enough vegetables, then just roll some of the beef slices.
- As the beef is so thin, these rolls cook very quickly. Pan-fry them and place on a serving plate. Pour over the remaining sauce and serve with white rice.