Beef Teriyaki Roll Recipe
Make Beef Teriyaki Roll Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Teriyaki Filling
Roll & Vegetable Components
Sauce & Garnish
Method
Beef Teriyaki Filling
- 1
Prepare the marinade
In a medium bowl combine 1/4 cup soy sauce, 2 Tbsp mirin, 1 Tbsp sake (or dry sherry), 2 Tbsp brown sugar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp sesame oil. Whisk until sugar dissolves and flavors are combined.
- 2
Marinate the beef
Thinly slice the flank steak against the grain (if not pre-sliced). Place beef in a shallow dish or resealable bag and pour 3/4 of the marinade over it (reserve ~1/4 for glazing and sauce reduction). Massage to coat, then refrigerate for 20–30 minutes (up to 2 hours for more flavor).
- 3
Cook the beef
Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Remove beef from marinade, letting excess drip off. In batches, sear the beef quickly 1–2 minutes per side until browned but still tender (it will be thin). Transfer cooked beef to a plate and keep warm.
- 4
Make teriyaki glaze
Pour the reserved marinade into the skillet and bring to a simmer for 2 minutes to cook off alcohol and raw garlic. If you prefer a thicker glaze, dissolve 1 tsp cornstarch in 1 Tbsp cold water and whisk into the simmering marinade; simmer 1 more minute until glossy. Stir in any juices from resting beef, then remove from heat. Set aside ~1/2 cup for filling sauce and reserve any extra for serving.
Roll & Vegetable Components
- 5
Prep vegetables and tortillas
Shred cabbage, julienne carrot and cucumber, and thinly slice green onions. Warm tortillas or flatbreads briefly in a dry skillet or microwave for 10–15 seconds so they are flexible.
- 6
Assemble the rolls
Lay a warmed tortilla on a work surface. Spread a thin line (about 1 Tbsp) of the reserved teriyaki glaze lengthwise down the center to act as a flavor base. Add a handful (about 1/2 cup) of shredded cabbage, a few julienne carrots (about 2 Tbsp), a few cucumber strips, and a portion (about 3–4 oz) of the sliced teriyaki beef. Sprinkle with sliced green onions and a few cilantro leaves if using.
- 7
Roll technique
Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly toward the top to form a compact log. Repeat with remaining tortillas and fillings. If desired, secure each roll with a toothpick (remove before eating).
- 8
Optional quick sear
For a slightly crisp exterior, heat a clean skillet over medium heat with a little oil and press each roll seam-side down for 30–45 seconds per side to lightly brown. Keep warm while finishing remaining rolls.
Sauce & Garnish
- 9
Make spicy mayo
In a small bowl combine 1/4 cup mayonnaise with 1 tsp Sriracha (adjust to taste). Mix until smooth. Transfer to a squeeze bottle or small bowl for serving.
- 10
Finish and garnish
Slice each roll in half on the bias, if desired. Drizzle with additional teriyaki glaze and the spicy mayo. Sprinkle toasted sesame seeds and extra sliced green onion on top. Serve with pickled ginger on the side.