Wasabi and Beef Rollups
This recipe calls for cooking your own beef, but I find an easier way of getting the same result is to use thin slices of roast beef from your local deli or supermarket.
450g fillet steak in one long thin piece
2 tsp oil
4 spring onions
2cm root ginger
2 Tbsp sesame oil
40ml soy sauce
½ Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
Black sesame seeds, to sprinkle
Cream Cheese (optional)
- Season the steak with salt and white pepper.
- Heat the oil in a frying pan until very hot and sear the steak on all sides so it’s quite dark on the outside but still feels soft and rare on the inside.
- Wrap it in cling film and place it in the freezer for 1 hour.
- The above can be eliminated if you buy the sliced beef. 🙂
- Slice the spring onions lengthwise into thin slivers.
- Finely grate the ginger and combine with the sesame oil, soy and Namida® Wasabi Paste.
- Unwrap the steak and slice as thinly as possible, you should get 16 slices out of it. Forget this if you bought the sliced beef.
- Place the spring onion along with a sprig or two of watercress at one end of a slice of beef and roll it up. You might find you need to use a toothpick to hold the rollup together.
- Put some cream cheese into the rollup if desired.
- Repeat this until all of the beef and vegetable are used up.
- Arrange the beef rolls on a plate and sprinkle with the sesame seeds, serve with the dipping sauce.
Resting the beef in the freezer means that it becomes firm and is easier to slice thinly.