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Asian beef roll

Looking for a recipe for a festive snack to make in the Big Green Egg that you can prepare properly? Check out these delicious Asian beef rolls. The base consists of split sukade, also known as flat iron steak, which you cut into thin slices and brush with yakiniku sauce. The filling consists of thin strips of vegetables with coriander and 7 spices. If you make the rolls in advance, all you have to do is fry them for a few minutes on a plancha or in a skillet in your kamado just before serving.

INGREDIENTS

ROLLS

600 g split sukade

4 tsp yakiniku sauce (toko)

sunflower oil, for greasing

2 tbsp teriyaki sauce

FILLING

½ carrot

½ leek

50 g bean sprouts

16 coriander leaves

4 tsp yakiniku sauce (toko)

Shichimi togarashi (7 spices), to taste

GARNISH

1 spring onion

¼ red Spanish chilli pepper

1½ tbsp fried onions

1 tsp sesame seeds

Preparing beef rolls with vegetable stuffing

IN ADVANCE

Cut the split sukade into eight long slices about 5 millimetres thick. To do this, place your knife diagonally on the sukade and cut diagonally so that you get slightly larger slices. Place a slice on your cutting board and beat it flat with a meat mallet. Repeat with the rest of the slices. Using the rounded side of a spoon, coat each slice with half a teaspoon of the yakiniku sauce.

For the filling, peel the carrot and cut it and the leek into thin strips. Divide the strips of winter carrot, leek, bean sprouts and coriander leaves among the slices. Drizzle the filling of each roll with half a teaspoon of yakiniku sauce and sprinkle with shichimi togarashi to taste. Roll the meat around the filling and secure with a cocktail stick. Cover and store in the refrigerator until needed.

Beef rolls with vegetable stuffing on Big Green Egg kamado

PREPARATION

Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid and on top of it the Cast Iron Plancha (smooth side up) to a temperature of 230°C.

Meanwhile, for the garnish, cut the spring onion into thin rings. Cut the stem off the chilli, remove the seeds and cut the pepper into thin rings.

Grease the Cast Iron Plancha with sunflower oil, place the Asian beef rolls on the plancha and brush with the teriyaki sauce. Close the lid of the EGG and bake the rolls for 2-3 minutes. Turn the rolls over, brush this side too with the teriyaki sauce and fry for another 2-3 minutes.

Place the oriental beef rolls on a pretty platter and sprinkle with the spring onion, chilli, fried onions and sesame seeds.

Beef rolls with vegetable stuffing from the Big Green Egg

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