Aussie Beef Rolls Marinated in Sweet Onions

Name: Aussie Beef Rolls Marinated in Sweet Onions
Yield: 4 servings
Cuisine: American
Ingredients: 6 slice Aussie beef - inner thigh, sliced thinly; 3 Umeboshi (or umeboshi paste); 6 Shiso leaves; 1 dash Salted wakame seaweed for arrangement; 1 Tomato for garnishing; 1 ・Sweet onion; 35 ml of each ・Sake, Vegetable oil; 25 ml of each ・Soy sauce, bottled mirin; 1/2 tbsp ・Light brown sugar; 10 grams ・Bonito flakes

cookpad.japan @cookpad_jp

I tried shabu-shabu style Aussie beef would turn out refreshing and delicious if I ate it with Hanamaru Market's (a morning TV show) All-purpose Spring Onion dressing, so I thought of this. The original recipe had less sugar, and used bonito flakes. When I tried making this, the meat turned out juicy just as I had imagined. It was cool and refreshing. Be careful about overeating because you will gobble this up in one bite~.

Using Piyo-piyo's parboil method, the Aussie beef turned out juicy. By using Hanamaru Market's all-purpose spring onion dressing, you can eat this quite refreshingly. You will probably have leftover dressing. The dressing should hold for about a week in the fridge, so try it with lots of recipes. For 4 people. Recipe by Okaraseijin

cookpad.japan @cookpad_jp

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Ingredients

4 servings

6 sliceAussie beef - inner thigh, sliced thinly
3Umeboshi (or umeboshi paste)
6Shiso leaves
1 dashSalted wakame seaweed for arrangement
1Tomato for garnishing
Sweet Onion All-Purpose Dressing:
1・Sweet onion
35 mlof each ・Sake, Vegetable oil
25 mlof each ・Soy sauce, bottled mirin
1/2 tbsp・Light brown sugar
10 grams・Bonito flakes

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Steps

1

For the perfect multi-purpose sweet onion dressing: Thinly slice the sweet onions against the grain, and place into a bowl. Mix all of the・ ingredients and chill in the fridge. It will be ready in half~1 day.
2

Prepare the accompanying vegetables. Peel the skin from the tomato, and cut into wedges. Wash the salted seaweed in water and let sit for 5 minutes, and then cut into easy-to eat pieces. Quickly dip in hot water, and strain.
3

Bring the water you used to rinse the salted wakame seaweed to a boil, add 2 cubes of ice, spread out the meat, and boil. Boil the meat to the point where there is a bit of pink left, and then cook through in residual heat.
4

Spread out one slice of the meat and lay a shiso leaf, the spring onion dressing, and a bit of pickled plum on top, roll it up, and cut it in half. Arrange onto plates. Drizzle lots of dressing over the openings of the meat, let cool in the fridge, and enjoy.
5

You can just eat this open-faced if wrapping it is too much of a hassle.