Fried beef rolls stuffed with vegetables in Japanese "Gyuniku Yasay"

Fried Beef Rolls Stuffed with Japanese Vegetables “Gyuniku yasay “- a detailed recipe for cooking. Share with friends: Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

700 gr cut into 8 thin slices of beef tenderloin
2 tbsp. l vegetable oil
2 peeled and core and sliced 2.5 cm thick. medium green bell peppers
1 peeled and chopped red bell pepper
2.5 tbsp. l tamari (portioned)
Salt and ground black pepper
1 pack winter mushrooms (remove legs)
6 tbsp. l sake
6 tbsp. l Mirina
6 tbsp. l Sahara

Recipes with similar ingredients: beef, honey mushrooms, pepper sweet, tamari sauce, mirin (rice wine), sake

Recipe preparation:

Heat over a large frying pan over medium heat and when it will heat up, pour a tablespoon of oil. When the oil heats up put the pepper and fry until the skin is shiny and pepper will not become softer, about 1-2 minutes. Season the tea pepper spoon tamari and transfer to a plate. Cover and leave on table while cook the beef.
Cut the meat into 8 slices. Put every slice of beef between 2 pieces of parchment paper and a meat hammer thinly his beat off, to a thickness of about 0.5 cm. Season each piece with salt and pepper on both sides and put on each slice chopped julienne red pepper and honey mushrooms. Tightly wrap vegetables in each slice meat and dress with kitchen thread in 3 places to the rolls did not unfold during the cooking process. Rinse quickly pan with hot water and wipe clean with a kitchen towel.
Pour the remaining tablespoon of oil into the pan and, when it will heat up, put half the meat rolls and fry, turning over periodically until they are lightly browned parties. Put on a plate and leave, covering, while cooking remaining meat rolls. Add 1 and 1/3 tbsp. water, sake, mirin and sugar. Bring to a boil, then put the rolls back in to the pan. Do not overcook the beef: when sliced, it should stay inside pink. Put the beef rolls on a plate and cover. Increase the heat to strong and continue to cook the sauce, until it thickens, about 2 minutes. Add the remaining paste tamari and put the rolls in the pan again so that they are covered with sauce. Remove the kitchen thread from the rolls and before serving cut each into 3-4 pieces diagonally, watering again from above the sauce.