Soy Ginger Beef and Vegetable Rolls
Inspired by a dish prepared by a South African chef Siba Mtongana, host of Siba’s Table on the Cooking Channel, I used soy sauce, honey, ginger and Sriracha for my beef and vegetable rolls to give them Asian flavors.
- Trim the green beans by cutting off the tops and pulling off the strings on the sides, if there are any.
- Peel the carrot and cut into sticks about 1/4-inch wide and about as long as the green beans.
- Take 3 to 4 strips of beef and, on your work surface, arrange them in a slightly overlapping fashion.
- Place 4 to 5 green beans and 4 to 5 carrot strips near one end of the beef. Roll as tightly as you can to make sure that the vegetables don’t fall out when you move the parcel around.
- Repeat until all the vegetables have been wrapped.
- In a measuring bowl, mix together all the ingredients for the sauce.
- Heat the cooking oil in a wide frying pan.
- Arrange the meat-and-veggie parcels in a single layer in the hot oil.
- Sprinkle lightly with salt and pepper.
- Pour in the sauce. Add two tablespoons water. Swirl the pan around a few times to distribute the liquid.
- Turn down the heat to low. Cover the pan. Let the meat-and-veggie parcels cook in the steam for about five minutes.
- Remove the cover of the pan. Turn up the heat to medium. Continue cooking the meat-and-veggie parcels, turning them around, until the sauce is thick and sticky and coats the beef well.
- Sprinkle toasted sesame seeds on the beef and vegetable rolls.
- Cook the beef over high heat, giving the parcels quarter turns for even browning.
- Serve your soy ginger beef and vegetable rolls as an appetizer or pair with rice as a main dish.
Updated from a recipe originally published in October 17, 2017