Teriyaki Steak Rolls with Miyazakigyu Wagyu Beef

Name: Teriyaki Steak Rolls with Miyazakigyu Wagyu Beef
Total time: 300 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 PACKAGE Double 8 Cattle Company Miyazakigyu Wagyu Beef Carpaccio/Sukiyaki 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 SPEAR Small Asparagus (cut into 3-inch pieces and quartered lengthwise); 1 Small Poblano Pepper (cut into 3-inch fine julienne strips); 3 Scallions (cut into 3-inch pieces and quartered lengthwise); 3/4 CUP Soy Sauce; 2 TBSP Brown Sugar; 1 TBSP Garlic Chile Paste; 1 TBSP Ginger Root (minced fine); 3 Garlic Cloves (minced fine); 2 TBSP Grapeseed Oil; 2 TBSP Sake

Double8CattleCompany @double8cattlecompany

Teriyaki Steak Rolls with Miyazakigyu Wagyu Beef

Double8CattleCompany @double8cattlecompany

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Ingredients

5 minutes

4 servings

2 PACKAGEDouble 8 Cattle Company Miyazakigyu Wagyu Beef Carpaccio/Sukiyaki Strips
1Small Red Bell Pepper (cut into 3-inch fine julienne strips)
1Small Carrot (peeled and cut into fine 3-inch julienne strips)
6SPEAR Small Asparagus (cut into 3-inch pieces and quartered lengthwise)
1Small Poblano Pepper (cut into 3-inch fine julienne strips)
3Scallions (cut into 3-inch pieces and quartered lengthwise)
Marinade
3/4 CUPSoy Sauce
2 TBSPBrown Sugar
1 TBSPGarlic Chile Paste
1 TBSPGinger Root (minced fine)
3Garlic Cloves (minced fine)
2 TBSPGrapeseed Oil
2 TBSPSake

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Steps

5 minutes

1

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.
2

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.
3

Make sure all of the beef is coated with the mari-nade. 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.
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).
5

Roll the steak over the vegetables, and secure the roll with a toothpick through the seam.
6

FINAL STEPS
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 dipping sauce.Enjoy!