Beef Vegetable Roll Recipe

• 1 x carrot Salt as needed
• 1/2 lb daikon
• 3/4 lb beef rib-eye thinly sliced (yakiniku) see * Note
• 1/4 c. soy sauce
• 1/4 c. sugar
• 1 tsp sake
• 1 x garlic clove chopped
• 1/4 tsp grated ginger root

1. * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat.
2. It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.
3. Cut the carrot into 3- by 1/4-inch sticks.
4. Blanch in lightly salted boiling water till soft yet crisp, about 3 min.
5. Drain and set aside.
6. Cut the daikon into sticks the same size as the carrots.
7. Blanch in the same water till soft-crisp, about 1 minute.
8. Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice.
9. Place a daikon stick on top of the first carrot stick and a carrot stick on top of the first daikon stick to give a checkerboard appearance from the side.
10. Roll the beef around the vegetables, placing seam-side down.
11. Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook till the sugar has dissolved, about 2 min.
12. Add in the meat rolls, seam-side down.
13. Cook, turning till all sides are cooked, 12 to 15 min.
14. The seam side will take the longest, about 4 to 5 min.
15. Cold.
16. Slice diagonally in half.
17. Arrange on a platter with the diagonal cut on top.
18. This recipe yields 10 rolls.
19. Yield: 10 rolls

salt, daikon, beef, soy sauce, sugar, sake, garlic, ginger root

Taken from cookeatshare.com/recipes/beef-vegetable-roll-82664 (may not work)