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Ingredients
- 12 x fresh asparagus spears (5 to 6 inches long)
- 12 x carrot strips about 1/2" thick, 5 to 6 inches long
- 1 lb beef prime rib, cut into 12 thin slices
- 3 Tbsp. sake
- 6 Tbsp. water
- 1/4 c. Tamari soy sauce (low-sodium)
- 3 Tbsp. Mirin (Japanese Rice Wine) Potato starch
Directions
- Steam vegetables separately till crisp tender (about 5 min). Cold. (You can do this ahead of time.)
- Arrange 2 slices of beef with lengths slightly overlapping to make a 6 x 6 inch sheet. Brush lightly with potato starch. Place 2 asparagus spears and 2 carrot strips along edge nearest you and roll away from you. The roll should be fairly tight. Tie with string and place rolls in a glass dish.
- Combine all other ingredients to make marinade. Pour over the rolls and marinate at room temperature for about 2 hrs. Remove rolls from marinade and insert 2 skewers in each, one through each end of the roll. Grill quickly on each side. (Meat is so tender which little grilling is required.)
- Remove string and skewers and cut each roll into 1 1/2 inch lengths. Arrange on individual warmed plates by standing cut rolls on end to show the pretty vegetables.
- Heat remaining marinade and spoon around rolls - not on top of them. Serve immediately.
- Tips:1. When using bamboo skewers, be sure to soak them for at least 1/2 hour before using, so they will not catch fire while you're cooking them.
- 2. If you cannot find asparagus, zucchini "sticks" will work almost as well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1374g | |
| Calories 1791 | |
| Calories from Fat 1102 | 62% |
| Total Fat 122.34g | 153% |
| Saturated Fat 50.68g | 203% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 4252mg | 177% |
| Potassium 3453mg | 99% |
| Total Carbs 75.58g | 20% |
| Dietary Fiber 20.9g | 70% |
| Sugars 33.88g | 23% |
| Protein 74.27g | 119% |
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