Recipe ingredients and directions:
4 oz carrot, peeled, cut 6" long x 1/4" square
4 oz burdock root, scraped, cut 6" x 1/4" or 4 oz green onion, in 6" lengths
1/4 cup water
1 tsp sugar
1 tsp soy sauce
4 oz green beans, trimmed
2 cups water
1/4 tsp salt
10 oz thinly sliced beef, cut in ~2" wide strips
cornstarch or potato starch for dusting
1 tbsp veg oil
1/4 cup water
1 tbsp sugar
1 tbsp sake or dry white wine
1 tbsp mirin (sweet rice cooking wine)
3 tbsp soy sauce
After cutting burdock, put it in some water with a dash of vinegar
for several minutes to keep it from darkening, then rinse before
cooking. Bring simmering liquid to boil, add carrot and burdock
and simmer 5 min till done. If using onion in place of burdock,
don’t simmer it, although you can pour some boiling water over
onion to remove bitterness, if desired. Parboil the beans in 2
cups salted water 3 min, then rinse in cold water.
Lay out beef strips on work surface and dust cornstarch over them.
Gather 2-3 pieces each of carrot, burdock (or onion) and beans into
bunches, and lay the end of a bunch on the end of a piece of beef
so that they make the 2 sides of an "L" shape. Begin rolling the
bunch so that the beef starts to gradually spiral up along the
outside of the vegetables, fully enclosing the bunch without any
gaps. Use toothpicks to secure ends when done, to prevent unrolling.
Saute rolls in oil until slightly browned all over, turning
occasionally. Add broth to pan, then simmer 5 min, turning rolls
to coat.
To serve, cool slightly and cut in 1-2" slices, pouring remaining
sauce on each several-slice portion. Garnish with a leafy green
such as watercress.
Category: Asian Recipes