
Beef Maki with Lemon-Ginger Teriyaki
4
Points® value
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
This simple take on Japanese Maki is easy and fun to make. The well-flavoured dipping sauce really hits the spot.
Ingredients
Cooking spray
1 spray(s)
Reduced sodium teriyaki sauce
¼ cup(s), divided (natural variety recommended)
Uncooked lean and trimmed beef tenderloin
¾ pound(s), sliced into eight 1/4-inch-thick slices
Scallions
8 medium, trimmed of roots and rinsed
Carrots
1 medium, peeled and sliced into long thin strips
Cooked medium grain brown rice
2 cup(s), cooled
Nori seaweed
4 sheet(s)
Water
3 tbsp(s)
Ginger root
2 tsp(s), finely minced
Fresh lemon juice
1 tbsp(s)
Chives
1 tbsp(s), fresh, chopped