Japanese Beef Rolls

Recipe View Sauté the Shiitake: Heat the vegetable oil in a skillet over medium heat. Add the sliced shiitake mushrooms, cover, and cook until softened, about 5-7 minutes. Avoid browning for best flavor. Meanwhile, prepare an ice bath and bring a large pot of water to a boil. (5 mins)

Recipe View Blanch the Asparagus: Briefly immerse the trimmed asparagus spears in the boiling water for just 30 seconds, until they turn a vibrant green. Immediately transfer them to the ice bath to halt cooking and preserve their crispness. Set aside to drain. (2 mins)

Recipe View Prepare for Broiling: Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. Lightly grease a broiling pan to prevent sticking. (3 mins)

Recipe View Assemble the Rolls: Lay the thin-cut top round steaks flat on a work surface. If the steaks are thicker than 1/4 inch, gently pound them to the desired thinness. Brush each steak generously with soy sauce. At one end of each steak, arrange a small portion of sautéed mushrooms, a few green onion pieces, and 3 blanched asparagus spears. (10 mins)

Recipe View Roll and Secure: Carefully roll each steak tightly from the filled end towards the other, encasing the filling. Secure each roll with a toothpick to prevent it from unraveling during cooking. Place the assembled rolls seam-side down on the prepared broiling pan. (5 mins)

Recipe View Broil to Perfection: Place the broiling pan under the preheated broiler and cook until the tops of the beef rolls are nicely browned, approximately 3 minutes. Flip the rolls over and broil the other side for an additional 2-3 minutes, or until evenly browned and cooked through. Monitor closely to avoid overcooking or burning. (7 mins)