Mushroom Beef Roll-Ups 136kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03302
cooking time 30 minutes
comment Roll-ups of vegetables wrapped with beef and dressed with sauce are popular dishes as a part of home meals and lunch boxes. Besides mushrooms, burdock and asparagus are used.
image It is a dish to enjoy the combination of sliced beef dressed with sauce and fresh vegetables.
Lean beef round, thinly sliced 60 g
Salt 0.2 g
Pepper to taste
Mayonnaise a little more than 1/2 tbsp
Maitake mushrooms 15 g
Celery 30 g
Flour as needed
Oil 1 tsp
Mirin 2 and 1/3 tsp
Ponzu soy sauce 1 and 1/3 tbsp
Toasted sesame seeds 2/3 tsp
Shichimi togarashi
Not essential, if not available.
to taste

Separate the maitake mushrooms into small clusters. Cut the leaves off the celery stalks, remove the fibrous strings and cut into 5-cm long sticks (hoso-giri).

Flatten the beef, sprinkle with the salt and the pepper and thinly spread the mayonnaise on the surface. Arrange the maitake mushrooms, the celery stalks and the celery leaves on the beef and roll up to enclose the filling.

Lightly coat the roll-ups with the flour. Heat the oil in a frying pan, add the roll-ups seam-side down and cook, turning until all sides are brown. Absorb any excess oil in the pan with a paper towel and then add the mirin and the ponze soy sauce. Cook until the soy sauce mixture coats the roll-ups and has been reduced.

Remove the roll-ups from the frying pan, cut into halves and place them on a serving plate. Stir the sesame and the shichimi togarashi into the sauce in the frying pan and then pour over the roll-ups.

technique Start cooking the roll-ups seam side down so that the sliced beef will not undo.
  1. Separate the maitake mushrooms into small clusters. Cut the leaves off the celery stalks, remove the fibrous strings and cut into 5-cm long sticks (hoso-giri).
  2. Flatten the beef, sprinkle with the salt and the pepper and thinly spread the mayonnaise on the surface. Arrange the maitake mushrooms, the celery stalks and the celery leaves on the beef and roll up to enclose the filling.
  3. Lightly coat the roll-ups with the flour. Heat the oil in a frying pan, add the roll-ups seam-side down and cook, turning until all sides are brown. Absorb any excess oil in the pan with a paper towel and then add the mirin and the ponze soy sauce. Cook until the soy sauce mixture coats the roll-ups and has been reduced.
  4. Remove the roll-ups from the frying pan, cut into halves and place them on a serving plate. Stir the sesame and the shichimi togarashi into the sauce in the frying pan and then pour over the roll-ups.