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Teriyaki Steak Rolls with Miyazakigyu Wagyu Beef

Teriyaki Steak Rolls with Miyazakigyu Wagyu Sukiyaki Beef Strips

Prep Time: 30 Minutes (Plus 3 Hours to Marinate)
Cook Time: 5 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Carpaccio/Sukiyaki Beef Strips
  • 1 Small Red Bell Pepper (cut into 3-inch fine julienne strips)
  • 1 Small Carrot (peeled and cut into fine 3-inch julienne strips)
  • 6 SPEAR Small Asparagus (cut into 3-inch pieces and quartered lengthwise)
  • 1 Small Poblano Pepper (cut into 3-inch fine julienne strips)
  • 3 Scallions (cut into 3-inch pieces and quartered lengthwise)
Marinade 
  • 3/4 CUP Soy Sauce
  • 2 TBSP Brown Sugar
  • 1 TBSP Garlic Chile Paste
  • 1 TBSP Ginger Root (minced fine)
  • 3 Garlic Cloves (minced fine)
  • 2 TBSP Grapeseed Oil
  • 2 TBSP Sake

        Tools

        • BBQ or Gas Grill
        • Meat Mallet
        • Toothpicks (unflavored)

        FIRST STEP

        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.

        Reserve.

        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.

        FINAL STEPS

        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.

        Enjoy!


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