Teriyaki Steak Rolls With Miyazakigyu Wagyu Beef

August 13, 2020
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  • Prep time 30 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

Perfect for dinner or an appetizer, these teriyaki steak rolls with Miyazakigyu Wagyu beef are savory and delicious! The tender, marinated beef is filled with tasty vegetables, rolled, sealed, and grilled to perfection. Dip each steak roll in the warm teriyaki sauce, and revel in every bite! Try this recipe at your next backyard BBQ! —Double8Cattle

What You'll Need
  • 2 packets Double 8 Cattle Company Miyazakigyu Wagyu Beef Carpaccio/Sukiyaki Beef Strips
  • 1 piece Red Bell Pepper (cut into 3-inch fine julienne strips)
  • 1 piece Carrot (peeled and cut into fine 3-inch julienne strips)
  • 6 pieces Small Asparagus (cut into 3-inch pieces and quartered lengthwise)
  • 1 piece Poblano Pepper (cut into 3-inch fine julienne strips)
  • 3 pieces Scallions (cut into 3-inch pieces and quartered lengthwise)
  • 3/4 cup Soy Sauce
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Garlic Chile Paste
  • 1 tablespoon Ginger Root (minced fine)
  • 3 pieces Garlic Cloves (minced fine)
  • 2 tablespoons Grapeseed Oil
  • 2 tablespoons Sake
  1. FIRST STEP Take the Miyazakigyu Wagyu beef sukiyaki strips out of the freezer, and place them in the refrigerator 12 hours before starting this recipe (so they have time to thaw).
  2. PREPARING THE MARINADE In a bowl, mix together the soy sauce, brown sugar, garlic chile paste, minced ginger root, minced garlic, grapeseed oil, and sake. Reserve.
  3. PREPARING THE MIYAZAKIGYU WAGYU BEEF STRIPS On a large cutting board, use a meat mallet to gently pound the Miyazakigyu Wagyu beef sukiyaki strips to thin them a little (take care not to pound them too hard, or they will split). If the beef is already thin, skip this step. Cut each beef strip in half widthwise, making two equal size pieces. Place the cut beef strips in a Ziploc bag, and pour the marinade over them. Close the bag, and gently massage the marinade into the Wagyu beef. Make sure all of the beef is coated with the marinade. Place the bag with the beef in the refrigerator for 3 hours. Halfway through the 3 hours, pull the bag out, and redistribute the marinade. Then, place the bag back in the refrigerator for the remaining time.
  4. PREPARING THE TERIYAKI STEAK ROLLS Pull the Miyazakigyu Wagyu beef strips from the marinade/bag, and lay them flat on a large cutting board. Pour the excess marinade into a small saucepan. Bring the leftover marinade to a boil. Reserve the boiled marinade. It will be used for a dipping sauce. In the center of each marinated beef strip, place a few pieces/strips of vegetables (red bell pepper, carrot, asparagus, poblano pepper, and scallion). Roll the steak over the vegetables, and secure the roll with a toothpick through the seam.
  5. FINAL STEPS Heat you grill on medium-high. Once the grill is hot, place all of the teriyaki steak rolls on the grill. Grill for 2 minutes per side (this should give the meat nice grill marks and a medium-rare finish). Note: Grill for less time per side if the beef is especially thin or longer if the beef is thicker. Serve the grilled steak rolls warm with the dipping sauce. Enjoy!

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