Japanese · Lunch
Beef Wrapped Rice Rolls
Steamed rice noodle sheets wrapped around seared soy-marinated beef flank scattered with scallion, finished with a sweet soy and sesame glaze. The rolls are silky and slightly chewy, the beef savoury and charred at the edges, served over a shallow pool of glaze scattered with sesame seeds and scallion.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
414Calories
33.2gProtein
13.3gFat
43.8gCarbs
8.1gSugar
1.5gFiber
1588mgSodium
73mgChol
4.1gSat Fat
502mgPotassium
42mgCalcium
4.2mgIron
2.8mcgVitamin B12
3.1mgVitamin C
low-calorie
low-cholesterol
rich-umami
Instructions
1
Prep
Slice the beef flank thinly against the grain into 2-inch strips, then toss with 1 tablespoon soy sauce, grated ginger and white pepper.
2
Marinate
Cover and let the beef sit at room temperature for 15 minutes.
3
Whisk
In a separate bowl, whisk rice flour, 1 tablespoon cornstarch and water into a smooth, pourable batter with no lumps.
4
Steam
Pour a thin batter layer into an oiled heatproof pan over simmering water. Steam on medium-high heat for 3 to 4 minutes until translucent and pulls cleanly from the pan.
5
Sear
Heat vegetable oil in a skillet over high heat. Sear beef strips 90 seconds per side until edges char and centres cook through in a single layer.
6
Build
Lay the steamed rice sheet flat, arrange seared beef strips and half the sliced scallion along one edge, then roll snugly into a log.
7
Slice
Cut the rolled sheet into 3 to 4 pieces with a lightly oiled sharp knife to hold its shape without tearing.
8
Reduce
Add remaining soy sauce, mirin and sugar to the skillet over medium heat. Simmer 1 minute until glossy and thickened.
9
Plate
Arrange rolls on a plate, spoon warm glaze over top, scatter with sesame seeds, sesame oil and remaining sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g beef flank
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp sesame oil, plus extra for brushing
- 1 cup130g rice flour
- 4 tbsp32g cornstarch, divided
- 1 cup240ml water
- 22 scallion
- 2 tsp2 tsp sugar
- 2 tbsp30ml mirin
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil, for the pan
