Pan-fried Yakiniku Beef With Cheese
Yakiniku is a Japanese term than means grilled meat. This beef recipe is a “pan-fried version” of Yakiniku, consisting of very thin slices of beef steak, stuffed with cheese and rolled to form mini-barbecues on a stick, in this case, toothpick. While this recipe involves a somewhat tedious process of preparation, the cooking itself is a breeze: the beef pieces don’t have to stay in the frying pan for long.
This Yakiniku beef makes for a great appetizer and will most surely impress your party guests. It looks so gourmet your guests will suspect it was prepared by a Japanese chef. Well that chef is you!
(Special thanks to my sister Ruby for helping me with this recipe!)
1/4 lb beef steak, cut into very thin, three-inch strips
6 thin slices of quickmelt cheddar or other cheese, further sliced into thirds
Salt and pepper to taste
Olive oil for deep frying
Optional: soy sauce with lemon or vinegar with Thai chillies to serve as dipping sauce
Place one beef slice on a plate or clean surface. Season with salt and pepper to taste. Place a slice of cheese on one end closest to you. Carefully roll the beef away from you to form a log. Pick up the rolled beef and secure either end with a toothpick, making sure the cheese remains intact.
Heat Olive oil in frying pan. Deep-fry the rolled beef in batches until browned and cooked, turning them a few times (It doesn’t take long to cook the beef). Remove from the pan and set on a plate lined with paper towel to drain excess oil. Transfer to a serving platter to serve with your dipping sauce, if using.