Beef Harumaki

• 1 tablespoon sake
• 1 tablespoon Japanese soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 8 ounces beef tenderloin, skirt, or strip steak, thinly sliced and cut into 2-inch-long pieces
• 1 tablespoon Japanese soy sauce
• 2 tablespoons sake
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 cup Beef Broth (page 107)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon mustard powder
• 1 tablespoon cold water
• 1/4 cup vegetable oil
• 1 cup thinly sliced stemmed shiitake mushrooms (about 6)
• 1/3 cup thinly sliced canned bamboo shoots
• 2 stalks celery, peeled, thinly sliced, and cut into 2-inch-long pieces
• 1 green bell pepper, stemmed, seeded, and thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 10 stalks Broccolini, ends trimmed and halved
• 10 spring roll sheets, thawed (found in the frozen section of the supermarket)
• 1 tablespoon flour mixed with 1 tablespoon water (flour paste)
• 1/4 cup vegetable oil
• Japanese soy sauce
• Salt and pepper

1. To make the beef, in a large bowl, combine the sake, soy sauce, sesame oil, black pepper, and salt.
2. Add the beef and mix well.
3. Cover and refrigerate for 10 minutes.
4. To make the stir-fry sauce, combine the soy sauce, sake, hoisin, sesame oil, and stock in a bowl.
5. In another bowl, mix together the cornstarch and water.
6. Set aside.
7. To make the mustard sauce, in a small bowl, mix together the mustard powder and water.
8. Set aside.
9. To make the filling, heat a large saute pan over high heat.
10. Add 2 tablespoons of the oil.
11. Once the oil is hot but not smoking, carefully add the marinated beef and stir, using a wooden spoon or heat-proof spatula.
12. Continue stirring for 1 minute, then transfer to a bowl.
13. Using the same pan, heat the remaining 2 tablespoons oil over high heat, then add the mushrooms and bamboo shoots.
14. Cook for 30 seconds, stirring constantly, then add the celery and both bell peppers.
15. Continue cooking, stirring occasionally, until the peppers begin to soften, about 3 minutes.
16. Add the beef back to the pan and mix in the stir-fry sauce; cook for 30 seconds, then stir in the cornstarch mixture and cook for 1 minute, or until the sauce thickens.
17. Remove the pan from the heat and transfer the filling to a bowl.
18. Refrigerate until it has completely cooled, about 1 hour.
19. Prepare an ice bath and place a medium pot of salted water over high heat.
20. When the water comes to a boil, add the Broccolini, and cook for 1 minute, then transfer to the ice bath for 10 seconds.
21. Quickly place on paper towels to dry.
22. Set aside at room temperature.
23. Separate the spring roll sheets and stack them.
24. On an angle, cut off one corner of the sheets, about 1 1/2 inches long (one-sixth of the sheet), and discard the corner.
25. Set 1 sheet in front of you with the cut side closest to you (the pointed end should be farthest away).
26. Cover the remaining sheets with a slightly damp towel to keep them from drying out.
27. Measure 1/3 cup of the filling and place it on the spring roll sheet, about 1 inch above the bottom.
28. Carefully spread out the mixture so the ingredients lie in the same direction, one next to the other.
29. Be careful to keep the filling at least 1 inch from the sides.
30. Gently begin rolling, lightly squeezing to keep the roll tight.
31. After two turns, press down on the sides to secure the filling and tuck the unfilled edges in.
32. Continue rolling.
33. Secure the top with a small dab of flour paste.
34. Repeat with the remaining 9 spring roll sheets and the filling.
35. Heat a medium nonstick saute pan over medium heat and add the oil.
36. Heat for 1 minute, making sure it doesnt get too hot.
37. Add the spring rolls one at a time and cook until the bottoms turn golden brown, about 2 minutes.
38. Then, using tongs, carefully turn the spring rolls over and brown the remaining sides.
39. When done cooking, transfer the spring rolls to a paper towellined plate and allow to cool slightly, then cut in half on a diagonal.
40. To serve, arrange 4 pieces of Broccolini at the end of each of 5 long plates, along with 1 teaspoon of the mustard sauce, followed by 4 spring roll pieces.
41. Serve with the soy sauce and a mixture of salt and pepper on the side.
42. Or, serve sliced in half at a 45 degree angle, paired with gyoza on a serving platter.

sake, soy sauce, sesame oil, black pepper, kosher salt, beef tenderloin, soy sauce, sake, hoisin sauce, sesame oil, beef broth, cornstarch, water, mustard powder, cold water, vegetable oil, shiitake mushrooms, bamboo shoots, stalks celery, green bell pepper, red bell pepper, stalks broccolini, roll sheets, flour, vegetable oil, soy sauce, salt

Taken from www.epicurious.com/recipes/food/views/beef-harumaki-380569 (may not work)