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Chinese Beef Rolls Recipe

All you need is half an hour to prepare fast and fresh Chinese beef rolls.
Chinese Beef Rolls
Recipe Ingredients

  • 6 beef minute steaks
  •  12 stalks asparagus
  •  12 spring onions
  •  1 carrot
  •  60ml (1/4 cup) light soy sauce
  •  2 tbs sake (see Top tips) or dry sherry
  •  2 tbs mirin (see Top tips)
  •  2 tsp caster sugar
  •  2 tbs vegetable oil
  •  40g butter
  •  100g button mushrooms, thinly sliced
  •  Steamed rice, to serve
Recipe Method

  1. Bring a saucepan of water to the boil over medium–high heat. Meanwhile, halve beef width wise. Place half the beef side by side between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 4mm thick. Repeat with remaining beef.
  2. Trim asparagus and onions to 8cm lengths. Cut carrot into 12 x 8cm-long batons. Blanch asparagus and carrot in boiling water for 30 seconds. Add onions, then blanch for a further 30 seconds. Drain, refresh in iced water, then drain again. Pat dry with paper towel.
  3. To assemble rolls, place 1 piece of beef lengthwise on a work surface. Lay 1 asparagus stalk, 1 carrot piece and 1 onion widthwise along bottom edge. Roll up beef to enclose vegetables. Secure with a toothpick. Repeat with remaining beef and vegetables.
  4. Combine soy sauce, sake, mirin and sugar in a bowl. Add beef rolls and turn to coat. Heat 1 tbs oil in a frying pan over medium heat. Add half the rolls and cook, turning, for 5 minutes or until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tbs oil and rolls. Wipe pan clean and reserve remaining marinade.
  5. Return pan to heat with butter. Melt butter, then add mushrooms. Cook, tossing, for 3 minutes or until browned. Stir in reserved marinade, bring to a simmer, then remove from heat.
  6. Divide beef rolls among bowls. Drizzle with mushroom sauce and serve with steamed rice.

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