TERIYAKI BEEF ROLL UPS
Teriyaki beef roll ups are a fun twist on regular beef teriyaki, and a great way to sneak some extra veggies in!
Thinly sliced beef schnitzel is topped with carrot and capsicum, then rolled up tightly and secured with toothpicks. Brown the beef rolls, then simmer in a simple teriyaki sauce.
Serve on veggie-packed fried rice… because why go with regular rice when you can have flavoursome fried rice!
Pickled sushi ginger adds a little pop of flavour – it’s an optional extra, but I can definitely recommend it.
Happy cooking!
TERIYAKI BEEF ROLL UPS
Teriyaki beef roll ups are a fun twist on regular beef teriyaki, and a great way to sneak some extra veggies in! Serve on simple fried rice, with pickled ginger for extra flavour.
Ingredients
SAUCE
- 1/4 cup water (60ml)
- 1 1/2 tsp cornflour
- 3 Tbsp cooking sake
- 3 Tbsp mirin
- 3 Tbsp soy sauce
- 1 1/2 Tbsp brown sugar
BEEF ROLL UPS
- 500 g beef schnitzel (1lb 2oz)
- 1 large carrot
- 1 green capsicum
- 1 red capsicum
- 2 tsp peanut oil
- 1 Tbsp sesame seeds
- 2-3 Tbsp sushi ginger (optional)
FRIED RICE
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 1 head broccoli
- 2 tsp peanut oil
- 2/3 cup frozen corn kernels (110g)
- 2/3 cup frozen shelled edamame beans (100g)
- 1 Tbsp soy sauce
- 2 tsp sesame oil
Instructions
MAKE SAUCE
Place a little of the water in a medium jug. Add cornflour and stir to dissolve. Add remaining water together with sake, mirin, soy sauce and sugar. Whisk to combine. Remove 3 tablespoons sauce into a small bowl and set aside (this is for the fried rice).
PREPARE BEEF & FRIED RICE INGREDIENTS
Season schnitzel with salt and pepper and cut in half (to make two shorter pieces per schnitzel). Slice carrot and capsicums into long thin strips. Place about 6 vegetable strips at one end of a piece of schnitzel and roll up to enclose. Secure with a toothpick. Repeat until schnitzel is used up. Any leftover veggies can be diced and added to the fried rice.
Microwave rice according to instructions on packet. Cut broccoli into small florets.
COOK BEEF
Heat oil in a large frying pan on medium-high. Brown beef all over, then reduce heat to low and add sauce. Cover and simmer gently, stirring occasionally, for 10 minutes, until beef is cooked through.
MAKE FRIED RICE
Meanwhile, heat oil in a large wok on high. Stir fry broccoli, corn, beans and leftover veggies until just tender (3-4 minutes). Add rice, stir fry 1 minute. Stir in reserved sauce, soy sauce and sesame oil. Cook for 1 minute. Season with salt and pepper to taste.
SERVE
Slice each roll up diagonally into 4 pieces and remove toothpicks. Divide fried rice between warmed serving bowls or plates. Top with beef, sauce and sesame seeds. Serve with ginger, if using.
Recipe Notes
WINE MATCH: Try a Syrah.
GLUTEN-FREE OPTION: Make sure your cornflour, cooking sake and mirin are gluten-free. Choose gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: You can use dry sherry or Chinese cooking wine instead of sake. Feel free to swap out the veggies in the fried rice for any of your choosing.
STORING AND REHEATING: For quick lunch leftovers, store individual portions in the refrigerator and reheat in the microwave. If you have a bit more time, store beef and rice separately. Microwave rice to reheat. Microwave beef and sauce until just warm, then finish off in a frying pan (beef is more tender this way).
