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Meat Vegetables Appetizers Lunch / Dinner

Beef and asparagus rolls with ginger teriyaki sauce

Published: 07.11.2016 » Last updated: 11.21.2022

Baby asparagus are wrapped in sukiyaki-cut beef, floured, browned and simmered in teriyaki sauce. Topped with toasted sesame seeds, teriyaki beef rolls make a perfect appetizer.

Beef and asparagus rolls with ginger teriyaki sauce

You’ll find a lot of versions of meat-wrapped asparagus cooked in teriyaki (or similar) sauce on the web. In many of them, strips of beef (cut like bacon rashers) are wound around the asparagus.

For this recipe, I used sukiyaki-cut beef, sliced like ham but thinner, to make wrapping easier and to make sure that the beef cooks in only a few minutes.

Wrapping asparagus with thin slices of beef

Because this is a food blog and optics are paramount, I opted to leave the tips of the asparagus spears exposed. You don’t have to. You can wrap the spears completely with the beef slices.

Floured and browned beef-wrapped asparagus

Cooking consists of two steps. The first is browning the beef in a little oil to give it texture. And, to make sure that the sauce will stick better to the meat later, the beef is coated with a a bit of rice flour before the rolls are dropped into the frying pan.

Braising browned beef-wrapped asparagus in ginger teriyaki sauce

The half-cooked beef rolls are scooped out and the teriyaki sauce is poured into the pan along with grated ginger (optional but recommended). The browned beef and asparagus rolls are arranged in a single layer in the simmering sauce and cooked just long enough for the meat to absorb all the sauce. By the time that happens, the beef and asparagus will be cooked through.

Beef and asparagus rolls with ginger teriyaki sauce

Connie Veneracion
Ginger is not a traditional component of teriyaki sauce, but it does give this dish a subtle heat that makes it even more appetizing.
Beef and asparagus rolls with ginger teriyaki sauce
Print Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Japanese
Servings 3 people

Ingredients
  

  • 200 grams baby asparagus
  • 250 grams sukiyaki-cut beef
  • 2 tablespoons rice flour - corn starch will do too
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons light soy sauce
  • ½ teaspoon grated ginger - optional
  • cooking oil - for frying
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Rinse and wipe dry the baby asparagus.
  • Place a slice of sukiyaki-cut beef flat on your work surface. Place three pieces of baby asparagus on the edge near you. Roll the beef carefully (don’t tear them with heavy hands!) to seal the asparagus. Repeat until all the asparagus have been wrapped or until there are no beef slices left to wrap them with.
  • Arrange the beef-wrapped asparagus side by side in a single layer.
  • Place one tablespoon of rice flour in a strainer. Hold the strainer above the leftmost wrapped asparagus and, while moving the strainer slowly towards the right, tap gently.
  • Turn the beef-wrapped asparagus over. Repeat the flouring procedure with the remaining rice flour.
  • Make the teriyaki sauce. Mix together the sake, mirin, soy sauce, and the optional ginger, if using.
  • Heat enough cooking oil in a pan to reach a depth of one-fourth inch.
  • Fry the beef-wrapped asparagus in batches of four or five. DO NOT overcook them. Just brown and sear then scoop out and move to a plate.
  • When all the wrapped asparagus have been browned and seared, pour the teriyaki sauce in the pan. Boil gently for a minute.
  • Arrange the fried beef-wrapped asparagus in the pan in a single layer. Cook over high heat, rolling them in the sauce, until the meat has soaked up all the sauce.
  • Transfer the beef-wrapped asparagus to a plate. Sprinkle with toasted sesame seeds and serve at once.
Print Pin Recipe
Keyword Teriyaki Sauce

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Newsletter department

  • #18 Cooking for Lent
    03.23.2023
    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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