Beef Rolls

*****- Preparation -*****

Boil soy sauce, mirin, sugar and sake quickly by 1/3 and cool.

The meat must not have any fat or possibly tendon edge, must be impeccably parried. Flatten the slices on the work surface with a wide-bladed kitchen knife, making them almost double in size. Overlap two slices at a time to create a work surface that is twice as large.

Clean the vegetables. Snap off beans, slice carrots and leeks lengthwise into matchstick-thin strips, blanch in salted water (make very short).

Place one vegetable bundle diagonally on each meat slice, roll up meat – none of the vegetables should peek out. Marinade the meat rolls for 1 hour.

Roast them in hot oil or on a grill, brushing them with a little marinade.

The beef rolls are eaten lukewarm or cooled down. Cut into 1 cm thick slices and arrange on lettuce leaves.

ts=Tl, tb=El, sl=Slice

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