Japanese-Style Steak Rolls

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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2 large bunches scallions, trimmed and halved crosswise

1 head broccoli, trimmed and sliced lengthwise into spears

2 1/2 tablespoons vegetable oil, plus more for the grill

3 tablespoons salted peanuts, chopped

1 teaspoon grated peeled fresh ginger

2 cloves garlic, finely grated

1 1/2 pounds thinly sliced beef for braciole (8 pieces)

Kosher salt and freshly ground pepper

1 bunch asparagus, trimmed

1/4 cup hoisin sauce

1 tablespoon low-sodium soy sauce


  1. Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
  2. Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes.
  3. Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.
  4. Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl. 
  5. Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Grill the vegetables until tender, 3 to 5 minutes. Halve the steak rolls, remove the toothpicks and serve with the vegetables. Top with the peanut mixture.