{"id":9769,"date":"2014-03-06T19:02:52","date_gmt":"2014-03-07T02:02:52","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=9769"},"modified":"2014-06-20T18:09:47","modified_gmt":"2014-06-21T01:09:47","slug":"grilled-vegetable-stuffed-beef-rolls-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilled-vegetable-stuffed-beef-rolls-recipe\/","title":{"rendered":"Grilled Vegetable-Stuffed Beef Rolls Recipe"},"content":{"rendered":"

Grilled Vegetable-Stuffed Beef Rolls Recipe<\/h2>\n

If you looking for quick and easy recipe to throw on the grill tonight and this is a perfect solution. With only a few simple ingredients, you could have this recipe on the grill in just minutes. The real secret to this recipe is asking your butcher cut your beef round against the grain in really thin slices. This recipe can be grilled directly on the cooking grates, in a cast-iron skillet, or as I did, grilled on the Island Grillstone<\/a>. The Mirin\/Soy sauce adds a nice touch salty sweetness just finished recipe, just add rice and a nice pale ale.<\/p>\n

How to make Grilled Vegetable-Stuffed Beef Rolls<\/h2>\n

These Japanese-style beef rolls are very popular for al fresco meals. You could roll up many other vegetables in the sliced beef. Pork is also very good cook this way.<\/p><\/blockquote>\n

\"Vegetable-Stuffed<\/a><\/p>\n

Ingredients<\/strong><\/p>\n

2 ounces carrot<\/p>\n

2 ounces red pepper, seeded<\/p>\n

1 bunch of scallions<\/p>\n

14 ounces beef around, thinly sliced<\/p>\n

all-purpose flour, for dusting<\/p>\n

1 tablespoon olive oil<\/p>\n

Fresh parsley sprigs, to garnish<\/p>\n

For the sauce<\/strong><\/p>\n

2 tablespoons sugar<\/p>\n

3 tablespoons soy sauce<\/p>\n

3 tablespoons Mirin<\/p>\n

Serves four<\/p><\/blockquote>\n

\"Vegetable-Stuffed<\/a><\/p>\n

Use a sharp knife to shred the carrot and red pepper into 1\/2 to 2 inch lengths.<\/p>\n

Wash and peel outer skins from the scallions, then halve them lengthwise.<\/p>\n

Shred the scallions diagonally into 1 1\/2 to 2 inch lengths.<\/p><\/blockquote>\n

\"Vegetable-Stuffed<\/a><\/p>\n

The beef slices should be cut paper thin and measure about 6 inches square.<\/p>\n

Lay a slice of beef on a chopping board and top with strips of the carrot, pepper and scallion.<\/p><\/blockquote>\n

\"Vegetable-Stuffed<\/a><\/p>\n

\"Vegetable-Stuffed<\/a><\/p>\n

Roll up tightly and dust lightly with flour.<\/p>\n

Repeat with the remaining beef and vegetables.<\/p><\/blockquote>\n

\u00a0\"Vegetable-Stuffed<\/a><\/p>\n

\"Vegetable-Stuffed<\/a><\/p>\n

Secure the beef rolls with toothpicks, soaked in water to prevent them from burning, and cook on medium heat grill, or in a pan over medium heat, (or on your Island Grill stone) until golden brown and thoroughly cooked .<\/p><\/blockquote>\n

\u00a0\"Vegetable-Stuffed<\/a><\/p>\n

Blending ingredients for the sauce in a small pan and heat to dissolve the sugar form a glaze.<\/p>\n

Halve the cooked rolls, cutting at a slant, and stand them on a plate with the sloping catkins facing upward.<\/p>\n

Address with the sauce and garnish with fresh parsley food.<\/p><\/blockquote>\n

\t\n
Grilled Vegetable-Stuffed Beef Rolls Recipe<\/div>\n
<\/div>\n
Author: “Barbecue Cookbook”<\/span><\/div>\n
Serves: 4<\/span><\/div>\n
These Japanese-style beef rolls are very popular for al fresco meals. You could roll up many other vegetables in the sliced beef. Pork is also very good cook this way.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 ounces carrot<\/li>\n
  • 2 ounces red pepper, seeded<\/li>\n
  • 1 bunch of scallions<\/li>\n
  • 14 ounces beef around, thinly sliced<\/li>\n
  • all-purpose flour, for dusting<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • Fresh parsley sprigs, to garnish<\/li>\n
  • [b]For the sauce[\/b]<\/li>\n
  • 2 tablespoons sugar<\/li>\n
  • 3 tablespoons soy sauce<\/li>\n
  • 3 tablespoons Mirin<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Use a sharp knife to shred the carrot and red pepper into 1\/2 to 2 inch lengths.<\/li>\n
    2. Wash and peel outer skins from the scallions, then halve them lengthwise.<\/li>\n
    3. Shred the scallions diagonally into 1 1\/2 to 2 inch lengths.<\/li>\n
    4. The beef slices should be cut paper thin and measure about 6 inches square.<\/li>\n
    5. Lay a slice of beef on a chopping board and top with strips of the carrot, pepper and scallion.<\/li>\n
    6. Roll up tightly and dust lightly with flour.<\/li>\n
    7. Repeat with the remaining beef and vegetables.<\/li>\n
    8. Secure the beef rolls with toothpicks, soaked in water to prevent them from burning, and cook on medium heat grill, or in a pan over medium heat, (or on your Island Grill stone) until golden brown and thoroughly cooked.<\/li>\n
    9. Blending ingredients for the sauce in a small pan and heat to dissolve the sugar form a glaze.<\/li>\n
    10. Halve the cooked rolls, cutting at a slant, and stand them on a plate with the sloping catkins facing upward.<\/li>\n
    11. Address with the sauce and garnish with fresh parsley food.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.2.2265<\/div>\n<\/div>\n

       <\/p>\n

      Recipe courtesy of “Barbecue cookbook”<\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Grilled Vegetable-Stuffed Beef Rolls Recipe If you looking for quick and easy recipe to throw on the grill tonight and this is a perfect solution. With only a few simple ingredients, you could have this recipe on the grill in just minutes. The real secret to this recipe is asking your butcher cut your beef […]<\/p>\n","protected":false},"author":1,"featured_media":9779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,25],"tags":[848,3700,2199,3698,3702,1321,459,3701,1599,3705,3703,1796,3699,3704],"class_list":["post-9769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","tag-how-to-grill","tag-beef-recipe","tag-cooking-outside","tag-grilled-vegetable-stuffed-beef-rolls-recipe","tag-grilling-beef","tag-grilling-recipe","tag-grilling-vegetables","tag-how-to-grill-beef","tag-island-grillstone-recipe","tag-island-grillstone-com","tag-japanese-style-recipe","tag-outdoor-cooking","tag-quick-and-easy-grill-recipe","tag-vegetables-on-the-grill"],"yoast_head":"\nGrilled 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You do not want grilled burgers and hot dogs all the time, right? Try something new, try something unique on the grill, change it up a bit. At Cooking-Outdoors, I follow that credo every\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Stuffed Pinwheel Skirt Steaks","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7198\/6916412709_ca3d56711b.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4914,"url":"https:\/\/cooking-outdoors.com\/stuffed-flank-steak-on-the-grill-recipe\/","url_meta":{"origin":9769,"position":1},"title":"Stuffed Flank Steak on the Grill Recipe","author":"Gary House","date":"November 3, 2012","format":false,"excerpt":"Stuffed Flank Steak on the Grill Recipe My original idea was to marinade my flank steak and then grill it. As I progressed through variations of flavors and techniques, I wanted to use on my grilled flank steak, I eventually settled on butterflying and stuffing my 2 plus pound of\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Stuffed Flank Steak on the Grill Recipe","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":4494,"url":"https:\/\/cooking-outdoors.com\/grilled-open-faced-rib-eye-sandwich\/","url_meta":{"origin":9769,"position":2},"title":"Grilled Open Faced Rib Eye Sandwich","author":"Gary House","date":"September 25, 2012","format":false,"excerpt":"Grilled Open Faced Rib Eye Sandwich Week #3 of the Island Grillstone contest has ended and we have another great recipe for the grill! This will be a first for me, grilled Pumpernickel bread, in fact I don't ever remember eating Pumpernickel bread before. This recipe combines some great flavors\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Open Faced Rib Eye Sandwich","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":5816,"url":"https:\/\/cooking-outdoors.com\/grilled-butterflied-tri-tip-fajitas-on-the-island-grillstone\/","url_meta":{"origin":9769,"position":3},"title":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone","author":"Gary House","date":"May 10, 2013","format":false,"excerpt":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone Most of us think of Fajitas as sizzling platters cooked on a flat top griddle that comes to our table creating great excitement and flare. All of those sizzles, pops and aromas placed before you is certainly enthusiastically received. Mounds of meat,\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Butterflied Tri-Tip Fajitas | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4426,"url":"https:\/\/cooking-outdoors.com\/grilled-seafood-on-the-island-grillstone\/","url_meta":{"origin":9769,"position":4},"title":"Grilled Seafood on the Island Grillstone","author":"Gary House","date":"September 10, 2012","format":false,"excerpt":"Grilled Seafood on the Island Grillstone Today's grilling recipe is the winning entry for the Great Island Grillstone recipe contest running over on the Island Grillstone Facebook page. Our winner Tom Symington, submitted his Grilled Seafood Kabobs recipe for the first week of the Island Grillstone giveaway. As promised, I\u2026","rel":"","context":"In "Fish to Shellfish"","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Seafood on the Island Grillstone","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":3447,"url":"https:\/\/cooking-outdoors.com\/grilled-asparagus-and-artichoke-hearts\/","url_meta":{"origin":9769,"position":5},"title":"Grilled Asparagus and Artichoke Hearts","author":"Gary House","date":"March 23, 2012","format":false,"excerpt":"Grilled Asparagus and Artichoke Hearts One of the most popular posts about grilling on Cooking-Outdoors has been my \"Foiled Wrapped Asparagus Grilled on the Barbecue\" recipe. Day after day, this article has been read by thousands of people and rightfully so! Grilled Asparagus is absolutely amazing, when done correctly. This\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Asparagus and Artichoke Hearts","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7188\/6852680056_fcb3c7f8e0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/9769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=9769"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/9769\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/9779"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=9769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=9769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=9769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}