Beef and Veggie Rolls with Kecap Manis Glaze
Beef and Veggie Rolls with Kecap Manis Glaze, a Texas Favorites beef recipe, ready in 40 minutes, serves 6 servings (1 roll per serving).
Cook Time: 40 Minutes
Servings: 6 servings (1 roll per serving)
Ingredients: 17
Ingredients
Kecap manis glaze
Preparation
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Step 1
Preheat oven to 425℉.
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Step 2
In a saucepan over MEDIUM-HIGH heat, combine kecap glaze ingredients and bring to a boil. Reduce heat to LOW and simmer uncovered for 10-12 minutes until sauce thickens, stirring frequently. Remove from heat and set aside allowing glaze to cool. Remove garlic, ginger, star anise and cloves. Set aside.
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Step 3
Cut Sirloin into 6 serving-size pieces, pounded to ¼ in. thickness, if needed.
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Step 4
Combine salt, pepper, and five spice powder in a small bowl. Lightly sprinkle steaks with spice mixture. Place 2-3 Tbsp. of rice in the center of each steak then spread out leaving about ¼ inch of space from the edges.
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Step 5
Place 2 pieces each of carrots and zucchini and 1 piece of green onion on top of the rice horizontally along one side of the steak. Tightly roll meat over rice and veggies. Secure the roll closed by threading a toothpick diagonally along the open side. Repeat the process with remaining ingredients.
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Step 6
Season beef rolls with remaining spice mixture.
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Step 7
In a large pan, heat oil over MEDIUM-HIGH heat. Sear rolls for 1-2 minutes until browned on all sides.
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Step 8
Place beef rolls on a baking sheet and cook in the oven 4-5 minutes or until cooked to a minimum internal temperature of 145℉.
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Step 9
Remove from the oven and coat with kecap glaze. Serve with additional sauce and garnish with sesame seeds.
Nutrition Information
Beef and Veggie Rolls with brown rice
Nutrition information per serving: 350 Calories; 84.6 Calories from fat; 9.5 g Total Fat (2.8 g Saturated Fat; 4.2 g Monounsaturated Fat); 79 mg Cholesterol; 1061.8 mg Sodium; 25 g Total Carbohydrate; 3.9 g Dietary Fiber; 33.2 g Protein; 3.5 mg Iron; 929.3 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 14.2 mg Niacin (NE); 1 mg Vitamin B6; 1.7 mcg Vitamin B12; 6.4 mg Zinc; 34.7 mcg Selenium; 128.6 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B12, Vitamin B6, Potassium, Selenium, Zinc and Choline. It is a good source of Dietary Fiber, Thiamin, and Iron.
Kecap Manis Glaze
Nutrition information per serving: 70 Calories; 0.21 Calories from fat; 0.02 g Total Fat (0 g Saturated Fat; 0.01 g Monounsaturated Fat); 0 mg Cholesterol; 461.1 mg Sodium; 15.9 g Total Carbohydrate; 0.03 g Dietary Fiber; 0.85 g Protein; 0.17 mg Iron; 30.3 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.02 mg Niacin (NE); 0.02 mg Vitamin B6; 0 mcg Vitamin B12; 0.02 mg Zinc; 0.3 mcg Selenium; 0.4 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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