Sunday, 14 August 2011

Teriyaki beef rolls

This is such a simple but impressive starter I learnt from Reiko. Start off with a big slab of sirloin steak. Then freeze it.

 Once frozen, it will be easier to slice really thinly.
 Lay two slices next to each other and with a rolling pin, flatten out the steaks even more.
 Now, sprinkle with seasoning and a little cornflour and roll, tucking in tightly- fresh enoki mushrooms and blanched green beans and carrots.
 At this stage you can keep in the fridge overnight even before you take out and fry in a hot pan. Pour a little teriyaki glaze over (or sauce and heat until reduced and sticky)
Slice into three and cut two in half diagonally. I popped mine on a shiso leaf but no need. Aw, this is delicious.

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