Beef Sushi-Style Roll-Ups

These roll-ups are a creative way of making a budget steak dinner something special! Feel free to mix-up the veggie combinations with what you have on hand. Shortcut note: Use leftover cooked vegetables and rice from a supper enjoyed the previous night.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 tbsp sesame oil
 2 cloves garlic, minced
 1 tsp minced fresh ginger
 3 cups of mixed vegetables (thinly sliced sweet peppers, broccoli florets or trimmed green beans, halved)
 1 cup cooked rice
 1 tbsp hoisin sauce
 2 green onions, thinly sliced
 8 Thin Cut (Fast-fry) Beef Eye of Round Steaks, about xx lb.
 2 tsp miso paste
 1 tbsp vegetable oil

1

In large heavy skillet, heat sesame oil over medium-high heat. Add garlic and ginger; cook, stirring until aromatic, about 1 minute. Add vegetables, cook, stirring to coat in oil. Add splash of water, cover and cook until vegetables are just tender, about 4 minutes. Set aside. In bowl, combine rice, hoisin sauce and green onions.

2
3

Tenderize each steak by pounding on just one side with a meat mallet or heavy fry-pan. Divide miso paste, using 1/4 tsp per steak, rubbing into tenderized side of each steak. Spread ¼ cup of rice mixture over miso for each piece. Scatter vegetables over rice for each piece. Roll up each, like a jelly roll, starting at short side of the steak. Tie each with 2 to 3 pieces of butcher twine. (Make-ahead: Cover and refrigerate for up to 3 days).

4
5

Heat oil in large oven-proof non-stick skillet over medium-high heat, add steaks and cook until golden brown, about 4 minutes.

6
7

Transfer to 400°F oven. Cook, turning once, until cooked to about 140°F inside when tested with digital instant read thermometer, about 10 minutes. Remove from oven and let stand for 5 minutes before serving.

Ingredients

 1 tbsp sesame oil
 2 cloves garlic, minced
 1 tsp minced fresh ginger
 3 cups of mixed vegetables (thinly sliced sweet peppers, broccoli florets or trimmed green beans, halved)
 1 cup cooked rice
 1 tbsp hoisin sauce
 2 green onions, thinly sliced
 8 Thin Cut (Fast-fry) Beef Eye of Round Steaks, about xx lb.
 2 tsp miso paste
 1 tbsp vegetable oil

Directions

1

In large heavy skillet, heat sesame oil over medium-high heat. Add garlic and ginger; cook, stirring until aromatic, about 1 minute. Add vegetables, cook, stirring to coat in oil. Add splash of water, cover and cook until vegetables are just tender, about 4 minutes. Set aside. In bowl, combine rice, hoisin sauce and green onions.

2
3

Tenderize each steak by pounding on just one side with a meat mallet or heavy fry-pan. Divide miso paste, using 1/4 tsp per steak, rubbing into tenderized side of each steak. Spread ¼ cup of rice mixture over miso for each piece. Scatter vegetables over rice for each piece. Roll up each, like a jelly roll, starting at short side of the steak. Tie each with 2 to 3 pieces of butcher twine. (Make-ahead: Cover and refrigerate for up to 3 days).

4
5

Heat oil in large oven-proof non-stick skillet over medium-high heat, add steaks and cook until golden brown, about 4 minutes.

6
7

Transfer to 400°F oven. Cook, turning once, until cooked to about 140°F inside when tested with digital instant read thermometer, about 10 minutes. Remove from oven and let stand for 5 minutes before serving.

Beef Sushi-Style Roll-Ups
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