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Photo of Japanese beef rolls by WW

Japanese beef rolls

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Teriyaki flavour beef rolled up with crisp veggies.


Beef, lean, silverside, minute steak, raw

400 g, (buy 500g, fat trimmed)


1 bunch(es), halved


1 large, cut into matchsticks

Green shallot(s)

3 individual, cut into 8cm lenths

Teriyaki sauce

cup(s), (80ml)


250 g, button variety

Canola oil

1½ tbs


  1. Place steaks between pieces of plastic wrap and gently pound with a rolling pin until 4mm thick. Cut each steak in half crossways.
  2. Cook asparagus and carrot in a saucepan of boiling water for 30 seconds. Add shallots and cook for 30 seconds. Drain. Refresh under cold water. Drain. Transfer to a plate lined with paper towel.
  3. Top steaks with vegetables. Roll to enclose filling and secure with toothpicks. Place in a shallow dish. Pour over ¼ cup (60ml) sauce and turn to coat.
  4. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook rolls, in batches, turning, for 1–2 minutes or until browned. Cover with foil and set aside to rest for 5 minutes before serving.
  5. Meanwhile, heat remaining oil in same pan. Add mushrooms and cook, stirring, for 2–3 minutes or until tender. Stir in remaining sauce. Drizzle rolls with resting juices and serve with mushrooms.


SERVING SUGGESTION: Jasmine rice. TIP: Sandwich steaks are thin pieces of beef. If unavailable use beef sizzle or uncrumbed schnitzel steaks.