"Perfect for dinner or an appetizer, these teriyaki steak rolls with Miyazakigyu Wagyu beef are savory and delicious! The tender, marinated beef is filled with tasty vegetables, rolled, sealed, and grilled to perfection. Dip each steak roll in the warm teriyaki sauce, and revel in every bite! Try this recipe at your next backyard BBQ!"
Teriyaki Steak Rolls with Miyazakigyu Wagyu Beef
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Prep time: 30mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 packages 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 spears Small Asparagus (cut into 3-inch pieces and quartered lengthwise)
- 1 small Poblano Pepper (cut into 3-inch fine julienne strips)
- 2 Scallions (cut into 3-inch pieces and quartered lengthwise)
ingredients
Marinade
- 3/4 cup Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Garlic Chile Paste
- 1 tablespoon finely minced Ginger Root
- 3 cloves finely minced Garlic
- 2 tablespoons Grapeseed Oil
- 2 tablespoons Sake
Method
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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!