Teriyaki Steak rolls or Beef Rolls (牛肉巻き) are staples in Japanese home cooking and bento recipes. As thinly sliced beef and pork are essential for authentic Japanese cooking, we stuff and roll up various ingredients to make delicious steak rolls.
What Can We Stuff into Steak Rolls?
Well, pretty much anything! Today’s steak rolls are stuffed with carrots and French green beans (haricots verts). In case you don’t like my choices, here are other suggestions I have. All the following ingredients go well with thinly sliced beef and pork, or even pounded chicken!
Asparagus (recipe) Bamboo shoot Bean sprouts Bell peppers Carrot (recipe) Cheese Cherry tomatoes Chinese chives (Nira) Eggplant (recipe) Enoki mushrooms (along with shimeji and oyster mushrooms) Gobo (burdock root) Kimchi Mizuna Okra Spinach Watercress
I’ve also made rollups with mashed potatoes (recipe) and Japanese potato salad (recipe)!
Where To Get Thinly-Sliced Meat for Steak Rolls?
Japanese grocery stores (as well as Korean and Chinese grocery stores) always carry thinly sliced beef and pork. We use these thinly sliced meats for hot pot and some main dishes. If you do not have access to the packaged sliced meat, you can always slice the meat on your own. How To Slice Meat Thinly My tutorial above is for pork and beef. If you prefer to use chicken, I suggest pounding the chicken breasts so they’re super thin. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published in Apr 4, 2011. The post, recipe, and images have been updated.
