Meat, vegetables and rice epitomize a complete meal that offers most of the daily nutrients we need. In just half an hour, you can have an impressive and delicious Asian meal on the table.
Coming up with beautifully composed dishes can be a challenge for nonprofessional chefs like us. But one thing I've learned over my years of cooking and creating recipes is to not walk away from challenging dishes, because they are usually easier to prepare than you think. This dish can be on your table in half an hour, impressing your guests and family with its presentation and especially its taste.
One of my favorite Asian flavors is teriyaki. It creates a perfect harmony of sweetness, saltiness and a hint of tartness on my palate. The rice tossed in with the remaining sauce in the pan gives an added boost of flavor to this dish and is a perfect accompaniment to the beef rolls.
30-Minute teriyaki beef rolls with green beans recipe
- 5 ounces (about 33 pieces) green beans, ends cut off
- 6 thin slices (about 10 ounces) beef
- Black pepper
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 3 tablespoons sesame oil
- 2 tablespoons sesame seeds
- Olive oil
- 1 garlic clove, crushed
- 3 cups cooked rice
- Over high heat, bring a pot of salted water to a boil. Blanch the green beans for 5 minutes, and then transfer them to a bowl with ice and water to stop the cooking. When they are cold, drain, and set them aside.
- While waiting for the water for the green beans to boil, tenderize the meat. On a chopping board, place a slice of beef flat, and cover it with a layer of plastic wrap. With a meat tenderizer, pound the meat. Repeat with the other slices of beef, and then rub the slices with salt and pepper.
- To prepare the marinade, in a small bowl, mix together the soy sauce, mirin, honey, 1/2 tablespoon of sesame seeds and 1 tablespoon of sesame oil. Set the mixture aside.
- On a chopping board, lay 1 slice of beef on the side closer to you, and place 5 pieces of green beans onto the beef. The green beans should be the same length as the width of the beef slice.
- Tightly roll up the beef, and tie a cord around the roll to keep it from opening up.
- Once you have rolled up all the slices of beef with green beans, place the rolls into a shallow bowl, and pour the marinade over them.
- Finely chop the remaining green beans, and set them aside.
- In a saucepan with olive oil over medium heat, sauté the garlic for 1 minute, and then brown the rolls. Discard the garlic when it turns golden brown.
- When the rolls are browned, add the chopped green beans and the sauce.
- Add 2 tablespoons of water, and let the sauce thicken, about 8 minutes.
- When the rolls are cooked, slice them into 2-inch pieces, and then slice away the ends of the rolls to make them even. Finely chop the ends, and set them aside.
- Transfer the rolls to a serving plate with some sauce from the saucepan. Leave some sauce in the saucepan to cook with the rice.
- Place the chopped ends of the rolls into the saucepan, add the rice, and toss with the remaining sauce.
- Serve while hot. Drizzle the rice and rolls with the remaining sesame oil and sesame seeds.
More teriyaki recipes
Teriyaki mango and apple meatballs
Slow cooker sticky honey teriyaki chicken
Teriyaki tofu and spinach ramen bowl