Meat Recipes - Seared Beef Rolls Recipe

Ingredients

• 500g/1 1/4lb chunk of beef thigh (a long, thin chunk looks better than a thick, round chunk)

• generous pinch of salt

• 10ml/2 tsp vegetable oil

• 1/2 cucumber, cut into matchsticks

• 1/2 lemon, thinly sliced

For the marinade:

• 200ml/scant 1 cup rice vinegar

• 70ml/4 1/2 tbsp sake

• 135ml/scant 2/3 cup shoyu

• 15ml/1 tbsp caster (superfine) sugar

• 1 garlic clove, thinly sliced

• 1 small onion, thinly sliced sansho

Serves 4

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Method:

1. Mix the marinade ingredients in a small pan and warm through until the sugar has dissolved. Remove from the heat  and leave to cool.

2. Generously sprinkle the beef with the salt and rub well into  the meat. Leave for 2-3 minutes, then rub the oil in evenly with your  fingers. Fill a bowl with cold water.

3. Heat a griddle. When it is very hot, sear the beef, turning  frequently until about 5mm/1/4in of its depth is cooked. Immediately plunge the beef into the bowl of cold water for a few seconds to stop it from cooking further.

4. Drain and dry the meat with kitchen paper, and lay it in a  shallow dish. Pour the marinade over, cover and place in the  refrigerator for 1 day.

5. Drain the beef, reserving the marinade, and slice it thinly. Top each slice with a little onion and garlic from the marinade, and add some cucumber matchsticks. Roll up and secure with cocktail stick (toothpick).

6. Serve the seared beef rolls with the lemon slices and the strained marinade, for dipping.

Note: Marinated in a mixture of vinegar, sake and shoyu, seared beef is a Japanese specialty.