SEARED CRUNCHY BEEF ROLLS WITH TERIYAKI SAUCE
Make fillet steak go further with these elegant rolls.
Hands-on time 25min, plus cooling and chilling. Cooking time
about 15min. Makes about 24
2 thick beef fillet steaks, about 200g (7oz) each ½tbsp vegetable oil 1 small carrot, cut into matchsticks 1 small red pepper, cut into matchsticks ½ cucumber, deseeded and cut into matchsticks for the dipping sauce 100ml (3½fl oz) soy sauce 50ml (2fl oz) mirin 5tbsp light brown soft sugar 1 garlic clove, peeled 3cm (1¼in) piece fresh root ginger, peeled you will also need About 24 cocktail sticks (for both recipes on this page)
1 Heat a frying pan over mediumhigh heat. Brush steaks with oil; fry for about 10min, turning midway through and searing edges (a thermometer inserted into centre of beef should read 50-55°C). Cook for longer if you prefer beef more well done. Remove from pan to cool. Wrap individually in clingfilm; chill for at least 1hr to firm up.
2 Meanwhile, heat dipping sauce ingredients in a small pan with 200ml (7fl oz) water to dissolve sugar, then turn up heat and boil rapidly for 10min until syrupy. Discard garlic and ginger and set aside to cool.
3 Remove clingfilm from beef and cut each piece into 12 thin slices. Mix vegetables and divide among the beef slices. Wrap vegetables in the beef and secure with a cocktail stick. Serve with the dipping sauce.
PER CANAPÉ 48cals, 4g protein, 1g fat (1g saturates), 5g carbs (5g total sugars), 0g fibre
GET AHEAD Make dipping sauce up to a day ahead. Cover and chill. Prepare to end of step 1 up to 4hr ahead and keep chilled. Assemble rolls up to 1hr ahead, cover and chill before serving.