Beef and shallot rolls with pickled cucumber and carrots
9
Points®
Total time: 3 hr 30 min • Prep: 3 hr 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Get creative with your plate presentation with these intriguing beef rolls that are much easier to prepare than they appear
Ingredients
Beef, blade steak, raw
480 g, (8 x 75g lean minute steaks), fat trimmed
Green shallot(s)
2 individual, cut into 8cm lengths
Reduced salt soy sauce
60 ml
Brown sugar
⅓ cup(s), (75g)
Mirin seasoning
¼ cup(s), (60ml)
Fresh ginger
1 tsp, finely grated
Carrot(s)
2 medium, cut into matchsticks
Lebanese cucumber
2 medium, cut into matchsticks
Vinegar
2 tbs, (rice wine vinegar)
Salt
1 tsp
Caster sugar
1 tsp
Sesame seeds
2 tsp, toasted
Chinese rice wine
30 ml
Oil spray
1 x 3 second spray(s)
Instructions
1
Using a meat mallet, gently pound each steak between sheets of plastic wrap until 2mm thick. Top each steak with 2 pieces of shallot and roll to enclose. Secure with toothpicks
2
Combine soy sauce, wine, brown sugar, mirin and ginger in a shallow glass or ceramic dish. Add beef rolls and turn to coat. Cover and refrigerate for 3 hours.
3
Combine carrot, cucumber, vinegar, salt and caster sugar in a medium bowl. Cover and refrigerate until required.
4
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Remove beef rolls from marinade. Discard marinade. Cook rolls for 1–2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
5
Sprinkle rolls with sesame seeds. Serve with pickled cucumber and carrot.
6
2 tasty twists:
7
Chicken & asparagus rolls: Swap beef for lean chicken schnitzels (uncrumbed), and green shallots for 2 bunches baby asparagus (cut into 8cm lengths, blanched).
8
Pork & zucchini rolls: Swap beef for lean pork schnitzels (uncrumbed), and green shallots for 2 small zucchini (cut into matchsticks, blanched).
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