Japanese Fusion Beef Roll with Soy and Red Wine Sauce

    45 min

    This recipe is one of my favourites that represents "East meets West". Very easy to prepare, yet fancy enough for any dinner parties. It has a balanced nutritional value and is low calorie. Serve it with steamed rice and broccoli or your favourite green vegetable.


    Washington, United States
    1 person made this

    Serves: 4 

    • 400g thinly sliced beef
    • Salt & pepper, to taste
    • 1/4 onion, thinly sliced
    • 1/2 red pepper, julienned
    • 100g Asian mushrooms with long stems
    • 8 slices of thinly sliced Provolone Cheese
    • 2 tablespoons salad oil, or as needed
    • 3 tablespoons soy sauce
    • 8 tablespoons red wine
    • 1/2 to 3/4 tablespoon butter

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Season beef slices lightly with salt and pepper.
    2. Heat a pan with oil. Saute sliced onions at low heat until golden colour and set aside. In the same pan, saute julienned peppers and mushrooms quickly on high heat.
    3. Lay cheese slices, sauteed onion, julienned pepper and mushrooms on each beef slice; roll each slice tightly. Heat a saute pan with salad oil. Place beef rolls in the hot pan with the loose end down. The contact with the hot pan surface seals the the rolls. Quickly sear all sides of beef rolls at high heat . Do not overcook them. Set the beef rolls aside.
    4. In the same pan, add red wine and scrape any stuff at the bottom, because it gives wonderful flavours to your sauce. Add soy sauce, reduce, then wisk butter in.
    5. Slice the beef rolls into bite sizes and plate them cut side up, showing the bright vegetables inside. Pour the soy red wine sauce over the rolls.
    6. Steamed green vegetables such as brocolli not only add colour to your dish but also serve as nutritious side vegetables.
    7. Plain steamed rice is a choice for this dish to accompany to compliment the wonderful intense flavor without adding excessive calories.

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