Photo of Beef maki with lemon-ginger teriyaki sauce by WW

Beef maki with lemon-ginger teriyaki sauce

7
7
3
SmartPoints® value per serving
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-flavored dipping sauce really hits the spot. If you are gluten-sensitive, look for gluten-free teriyaki sauce to make this recipe suit your needs. The trick for easy slicing is to roll these up as tightly as you can. It gets easier with practice. Of course, this recipe a great jumping-off point for countless variations. You could top the beef with arugula or spinach leaves, add some cucumber or radish cut into matchsticks for extra crunch. If you like things spicy, add some Japanese wasabi paste to the dipping sauce.

Ingredients

cooking spray

1 spray(s)

teriyaki sauce

¼ cup(s), divided (natural variety recommended)

uncooked trimmed beef tenderloin

¾ pound(s), sliced into eight 1/4-inch-thick slices

uncooked scallion(s)

8 medium, trimmed of roots and rinsed

uncooked carrot(s)

1 medium, peeled and sliced into long thin strips

long grain cooked brown rice

2 cup(s), cooled

nori seaweed

4 sheet(s)

water

3 Tbsp

ginger root

2 tsp, finely minced

fresh lemon juice

1 Tbsp

chives

1 Tbsp, fresh, chopped

Instructions

  1. Coat a grill pan with cooking spray and set over medium-high heat. Spread 2 tablespoons of teriyaki sauce over beef slices. Grill beef for 2 to 3 minutes per side; set beef aside on a plate.
  2. Grill scallions and carrots in same pan, turning once, for 1 to 2 minutes; remove from heat.
  3. Place one nori sheet on a bamboo sushi mat (available at Asian specialty stores) and top with 1/2 cup of rice; spread rice out with a spatula into an even layer, leaving 1/4-inch border all the way around the sheet. Place 2 slices of beef, 2 scallions and several slices of carrot on the lower part of rice-covered nori sheet. Starting from the bottom, make a tight roll using the bamboo mat as a guide. Seal the edge of the roll with water and place seam-side down; cover roll with plastic wrap until ready to slice. Repeat with remaining ingredients to make 4 rolls.
  4. To make sauce, combine remaining 2 tablespoons of teriyaki sauce, water, ginger, lemon juice and chives in a medium bowl; mix well.
  5. Slice each roll into 6 pieces and serve with 3 tablespoons of sauce.

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