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Teriyaki Steak Rolls with Asparagus

plate

Yield

Makes 2 servings

prep

Prep Time

10 minutes

cook

Cook Time

10 minutes

kikkoman products used:

ingredients

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

Teriyaki Sauce:
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

directions

  1. Make teriyaki sauce by mixing all sauce ingredients together and stir.
  2. 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.
  3. 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.
  4. 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.
  5. Once all sides of steak are nicely charred, reduce the heat to medium and add sake.  Cook covered until sake is evaporated.
  6. Add Teriyaki Sauce and rotate steak rolls so they are evenly coated. 
  7. Transfer the steak rolls from the frying pan to a plate.  Reduce the teriyaki sauce in half, or until thickened.
  8. Pour the sauce over the steak rolls and serve immediately.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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