Beef and shallot rolls with pickled cucumber and carrots

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).