Perfect for dinner or an appetizer, these teriyaki steak rolls with Miyazakigyu Wagyu beef are savory and delicious! The tender, marinated beef is filled with tasty vegetables, rolled, sealed, and grilled to perfection. Dip each steak roll in the warm teriyaki sauce, and revel in every bite! Try this recipe at your next backyard BBQ!
Take the Miyazakigyu Wagyu beef sukiyaki strips out of the freezer, and place them in the refrigerator 12 hours before starting this recipe (so they have time to thaw).
PREPARING THE MARINADE
In a bowl, mix together the soy sauce, brown sugar, garlic chile paste, minced ginger root, minced garlic, grapeseed oil, and sake.
PREPARING THE MIYAZAKIGYU WAGYU BEEF STRIPS
On a large cutting board, use a meat mallet to gently pound the Miyazakigyu Wagyu beef sukiyaki strips to thin them a little (take care not to pound them too hard, or they will split). If the beef is already thin, skip this step.
Cut each beef strip in half widthwise, making two equal size pieces.
Place the cut beef strips in a Ziploc bag, and pour the marinade over them.
Close the bag, and gently massage the marinade into the Wagyu beef. Make sure all of the beef is coated with the marinade.
Place the bag with the beef in the refrigerator for 3 hours. Half way through the 3 hours, pull the bag out, and redistribute the marinade. Then, place the bag back in the refrigerator for the remaining time.
PREPARING THE TERIYAKI STEAK ROLLS
Pull the Miyazakigyu Wagyu beef strips from the marinade/bag, and lay them flat on a large cutting board.
Pour the excess marinade into a small saucepan. Bring the leftover marinade to a boil.
Reserve the boiled marinade. It will be used for a dipping sauce.
In the center of each marinated beef strip, place a few pieces/strips of vegetables (red bell pepper, carrot, asparagus, poblano pepper, and scallion).
Roll the steak over the vegetables, and secure the roll with a toothpick through the seam.
Heat you grill on medium-high.
Once the grill is hot, place all of the teriyaki steak rolls on the grill. Grill for 2 minutes per side (this should give the meat nice grill marks and a medium-rare finish).
Note: Grill for less time per side if the beef is especially thin or longer if the beef is thicker.
Serve the grilled steak rolls warm with the dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (784g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 49.4mg||2 %|
|Potassium 3679.1mg||97 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 40.8g|
|Protein 19g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
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