In Japan, people don’t eat beef all that much. It’s probably because a pound of beef costs like a billion dollars over there. Just google ‘A5 wagu’ and you’ll see what I mean!
So since traditional Japanese beef recipes are somewhat limited, that means we have to get creative with beef recipes like this Soy Glazed Asparagus Beef Roll!
Now, I can’t take credit for this one as I got the idea from looking at [email protected]’s beef rolls and used that as a base to work off of.
We started with the base of asparagus wrapped in beef and went from there. The sauce is your standard soy glaze type sauce, which kind of tastes like a mild teriyaki but not nearly as thick since it’s a glaze.
Then we added some extra garlic and Togarashi to give it a little more depth and we think it came out absolutely delicious!
It’s all pretty easy to make, just a tad intricate with the beef wrapping but nothing that should take you more than 5 minutes to do!
So we start with precooking the asparagus in some boiling water, otherwise the meat will be charred way before the asparagus are even close to being done.
Then we quickly make the simple glaze sauce by heating up and reducing some Japanese sake, Swerve/Monkfruit, Soy Sauce, and garlic. Keep in mind this sauce isn’t thick like Teriyaki Sauce, it’s supposed to be runny and a light glaze.
From there, we go back and wrap up each asparagus with some thinly sliced beef which you can pick up at an Asian supermarket labeled for use of shabu-shabu, or just have your butcher slice you some.
Next, we simply sear the beef, throw the sauce on there and let all the flavors fuse together!
Just a quick note, if you’re planning to have this as a main, you’ll probably have about 10-15 rolls per person.
A couple of unique ingredients you will need for this recipe are Japanese sake, Swerve/Monkfruit, Toasted Sesame Seeds, Togarashi and Soy Sauce.
Here is the sake we normally use for reference and you can replace Japanese Sake with dry sherry if needed. For everything else, you can purchase on Amazon.
Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu(thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a rib roast.
Now, let’s get started!
Prepping Time 10MCooking Time 10M
Total Time 20M
Net Carb/Roll ~.5g
Servings 15 Rolls
Ingredients
- 15 Slices of Thinly Sliced Beef (about 3/4 lbs)
- 15 Stalks Asparagus
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Olive Oil
- 4 tbsp Japanese Cooking Sake
- 2 1/2 tbsp Swerve/Monkfruit
- 3 tbsp Soy Sauce
- 1 Clove Garlic
- 1/2 Stalk Green Onions
- 1/8 tsp Sesame Seed (optional)
- 1/8 tsp Togarashi (optional)
Directions
1) Gather all the ingredients.
2) In a stove-top pot, boil water on high.
3) In the meantime, cut asparagus into 2 inch pieces.
4) Once water is boiling, add cut asparagus and cook for 1.5 minutes. Strain water and set boiled asparagus aside.
5) Grind garlic with a grinder or garlic press and set aside.
6) Finely chop green onions and set aside.
7) In a small Teflon fry pan, add 4 tbsp of Japanese sake, Swerve/Monkfruit, Soy Sauce, ground garlic and bring to boil. Let sauce boil for 10-15 seconds then set aside.
8) In the meantime, take 2 asparagus pieces and roll it up with the slices of beef.
9) In a large Teflon fry pan, add olive oil on high heat. Once the oil is heated and starts to lightly smoke, reduce heat to medium and carefully add the beef rolls with conjoining ends faced downwards on the pan. Sprinkle salt and pepper and rotate rolls until cooked, about 3-4 minutes.
10) Once beef rolls are cooked, add soy glaze sauce and cook for an additional 15-20 seconds. Transfer beef rolls to a serving plate, drizzle any extra sauce on top and finish with a sprinkle of green onions, optional Toasted Sesame Seeds and Togarashi.
Hope you enjoy your low-carb/keto Soy Glazed Asparagus Beef Rolls!!
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Soy Glazed Asparagus Beef Rolls
Ingredients
- 15 Slices Thinly Sliced Beef about 3/4 lbs
- 15 Stalks Asparagus
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Olive Oil
- 4 tbsp Japanese Cooking Sake
- 2 1/2 tbsp Swerve/Monkfruit
- 3 tbsp Soy Sauce
- 1 Clove Garlic
- 1/2 Stalk Green Onions
- 1/8 tsp Sesame Seed optional
- 1/8 tsp Togarashi optional
Instructions
- Gather all the ingredients.
- In a stove-top pot, boil water on high.
- In the meantime, cut asparagus into 2 inch pieces.
- Once water is boiling, add cut asparagus and cook for 1.5 minutes. Strain water and set boiled asparagus aside.
- Grind garlic with a grinder or garlic press and set aside.
- Finely chop green onions and set aside.
- In a small Teflon fry pan, add 4 tbsp of Japanese sake, Swerve/Monkfruit, Soy Sauce, ground garlic and bring to boil. Let sauce boil for 10-15 seconds then set aside.
- In the meantime, take 2 asparagus pieces and roll it up with the slices of beef.
- In a large Teflon fry pan, add olive oil on high heat. Once the oil is heated and starts to lightly smoke, reduce heat to medium and carefully add the beef rolls with conjoining ends faced downwards on the pan. Sprinkle salt and pepper and rotate rolls until cooked, about 3-4 minutes.
- Once beef rolls are cooked, add soy glaze sauce and cook for an additional 15-20 seconds. Transfer beef rolls to a serving plate, drizzle any extra sauce on top and finish with a sprinkle of green onions, optional Toasted Sesame Seeds and Togarashi.
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