Pan-fried Yakiniku Beef With Cheese

imageYakiniku 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!)

INGREDIENTS

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

DIRECTIONS

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.

 

 

 

 

 

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