Home Cooks > Recipes > Teriyaki Steak Rolls with Asparagus
Yield: Makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
24 stalks (8.5 ounces) asparagus
Pinch kosher salt for boiling
½ pound beef (chuck or rib eye), thinly sliced
Freshblack pepper, ground
1 tablespoon cooking oil
2 tablespoons sake or water to steam
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons sake (you can substitute with dry sherry or Chinese rice wine)
2 tablespoons Kikkoman® Kotteri Mirin
1 tablespoon brown sugar
- Make teriyaki sauce by mixing all sauce ingredients together and stir.
- Cut asparagus into 3 inches pieces. Add water in a small saucepan until there is enough to cover asparagus and bring to boil. Once boiling, add pinch of salt and asparagus. Cook for 1.5 minutes for thin asparagus, 2-3 minutes for medium, and 3-3.5 minutes for large. The asparagus will continue to cook later in a frying pan so do not overcook at this stage. Drain well.
- Place a slice of meat on the cutting board and sprinkle fresh ground black pepper. Then place asparagus on one end of the meat and start rolling it up.
- In a large frying pan, heat 1 tablespoon oil on medium high heat. When it’s hot, place the steak rolls down gently with the seam line facing down. Cook one side of steak rolls until it has a nice char, then rotate to the other side.
- Once all sides of steak are nicely charred, reduce the heat to medium and add sake. Cook covered until sake is evaporated.
- Add Teriyaki Sauce and rotate steak rolls so they are evenly coated.
- Transfer the steak rolls from the frying pan to a plate. Reduce the teriyaki sauce in half, or until thickened.
- Pour the sauce over the steak rolls and serve immediately.