Beef, spring onion & asparagus roll-ups

Beef, spring onion & asparagus roll-ups


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About this recipe: The green tops of spring onions are a good source of vitamin C and beta carotene, anti-oxidants that protect against all types of chronic disease.

Lynn Lewis

Serves: 4 

  • 8 asparagus stalks, trimmed to 15 cm lengths
  • 8 thin slices sirloin steak (125 g total)
  • 4 spring onions, trimmed to 15 cm lengths
  • 2 teaspoons (10ml) vegetable oil
  • 3 tablespoons (45ml) bottled teriyaki sauce
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon chopped coriander

Prep:15min  ›  Cook:6min  ›  Ready in:21min 

  1. Bring a pan of water to the boil. Cut each asparagus stalk in half. Blanch in boiling water 1 minute; drain. Pound sirloin slices until very thin. Cut each spring onion in half.
  2. Place 2 pieces of asparagus and 1 piece of spring onion near one end of each beef strip. Roll beef around middle of vegetables to form 8 bundles.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Add rolls. Brown 2 minutes, turning rolls frequently. Add teriyaki sauce. Lower heat to medium; boil 3 minutes.
  4. Transfer rolls to serving platter. Sprinkle with sesame seeds and coriander.

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