Chinese Rolled Beef with Vegetables
Chinese-style rolled beef with vegetables is a delicious and versatile dish that can be served in many ways. It tastes great warm or cold, and the leftovers are just as good.
- 8 x 2 oz slices entrecote steak
- 2 oz leeks
- 2 oz carrots
- 2 oz green beans
- 2 oz kohlrabi
- 4 teaspoons vegetable oil
- 8 small shallots
- 1 tablespoon red wine vinegar
- 1/2 pint red wine
- 1/4 pint beef stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons arrowroot powder or cornflour
- Trim the strip of fat from the edge of each slice of beef and discard.
- Cut all the vegetables, except the shallots, into thin fingers, plunge them into boiling water for 30 seconds to blanch and drain.
- Cover each piece of beef with an equal amount of vegetables and roll the beef around them. Secure each roll with a cocktail stick, then trim the sticks with scissors so that they do not protrude and the rolls can be evenly browned.
- Heat 1 tablespoon of the oil in a large frying pan over a medium heat and brown the beef rolls on all sides for about 5 minutes. Remove from the pan.
- Cut the shallots into thin rings. Add the remaining oil and the red wine vinegar to the pan and saute the shallots for about 5 minutes until they are transparent and the vinegar is reduced.
- Add the wine, stock, oyster sauce and soy sauce, then heat to a simmer. Mix the arrowroot or cornflour with 1 tablespoon of water, stirring into the sauce until thickened.
- Return the beef rolls to the pan and simmer for 5 minutes. Remove the cocktail sticks and serve with plain rice and vegetables or a side salad.
Calories: 397 kcal
Carbohydrates: 17 g
Protein: 26 g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 69 mg
Sodium: 517 mg
Potassium: 765 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 2727 IU
Vitamin C: 17 mg
Calcium: 58 mg
Iron: 4 mg