What is the preparation time for Asian Beef Roll-ups?

The preparation time for Asian Beef Roll-ups with red pepper & sesame seeds is between 20 and 35 minutes.

What is the total time required to make Asian Beef Roll-ups with red pepper & sesame seeds?

The total time required to make Asian Beef Roll-ups with red pepper & sesame seeds is between 40 and 55 minutes.

What are the main ingredients in Asian Beef Roll-ups?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Toothpicks

What is the nutritional information of Asian Beef Roll-ups?

Calories: 448, Carbs: 32 grams, Fat: grams, Protein: 41.8 grams, Sugar: 16.9 grams, Salt: 1548 grams

How do I prepare Asian Beef Roll-ups?

PICKLED ONION: In a bowl, combine ¾ of the vinegar, a sweetener of choice (to taste), and a splash of water. Mix until the sweetener has fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle for at least 5 minutes. SEARED TO PERFECTION: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the beef roll-ups and sear on all sides for 2-3 minutes or until browned and cooked through. In the final minute, baste with the Asian sauce. Remove from the pan on completion, reserving any pan juices, and set aside to rest for 1-2 minutes. Remove the toothpicks before serving. FRESH START: Drain the pickling liquid from the remaining pickled onions. In a salad bowl, combine any remaining carrots and peppers, the rinsed salad leaves, the cucumber half-moons, the remaining pickled onions, the remaining vinegar, a drizzle of oil, and seasoning. LET’S ROLL!: Pile up the fresh salad and serve the juicy beef roll-ups alongside. Drizzle over any remaining pan juices and sprinkle over the sesame seeds. Garnish with the chopped parsley. Dig in, Chef! ROLL ‘EM UP!: Pat the schnitzel dry with some paper towel and lay on a chopping board. Top each schnitzel with the pepper strips, ½ the pickled onion, and ½ the carrot matchsticks in a vertical line, on one side of each schnitzel. Season generously, and roll each schnitzel up. Close securely with a toothpick.

What should be prepared from my kitchen to make Asian Beef Roll-ups?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Toothpicks

Asian Beef Roll-ups

Quick, easy and full of flavour! Beef schnitzel encases red pepper, carrot and pickled red onion to create a beautiful little parcel of goodness. These roll-ups are seared and then basted in a tasty Asian-style sauce. It is served with a fresh salad, sprinkled with sesame seeds and finished off with fresh parsley.

Asian Beef Roll-ups

with red pepper & sesame seeds

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Asian Sauce
Beef
Black Sesame Seeds
Carrot
Cucumber
Free-Range Beef Schnitzel (without crumb)
Fresh Parsley
Red Bell Pepper
Red Bell Peppers
Red Onion
Red Onions
Red Wine Vinegar
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Toothpicks

Serves 1

PICKLED ONION
In a bowl, combine ¾ of the vinegar, a sweetener of choice (to taste), and a splash of water. Mix until the sweetener has fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle for at least 5 minutes.
ROLL ‘EM UP!
Pat the schnitzel dry with some paper towel and lay on a chopping board. Top the schnitzel with the pepper strips, ½ the pickled onion, and ½ the carrot matchsticks in a vertical line, on one side of the schnitzel. Season generously, and roll the schnitzel up. Close securely with a toothpick.
SEARED TO PERFECTION
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the beef roll-up and sear on all sides for 2-3 minutes or until browned and cooked through. In the final minute, baste with the Asian sauce. Remove from the pan on completion, reserving any pan juices, and set aside to rest for 1-2 minutes. Remove the toothpick before serving.
FRESH START
Drain the pickling liquid from the remaining pickled onions. In a salad bowl, combine any remaining carrots and peppers, the rinsed salad leaves, the cucumber half-moons, the remaining pickled onions, the remaining vinegar, a drizzle of oil, and seasoning.
LET’S ROLL!
Pile up the fresh salad and serve the juicy beef roll-ups alongside. Drizzle over any remaining pan juices and sprinkle over the sesame seeds. Garnish with the chopped parsley. Dig in, Chef!

Red Wine Vinegar - 15ml
Red Onion - 1
Free-range Beef Schnitzel (without crumb) - 150g
Red Bell Pepper - 1
Carrot - 120g
Asian Sauce - 40ml
Salad Leaves - 20g
Cucumber - 50g
Black Sesame Seeds - 5ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

PICKLED ONION
In a bowl, combine ¾ of the vinegar, a sweetener of choice (to taste), and a splash of water. Mix until the sweetener has fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle for at least 5 minutes.
ROLL ‘EM UP!
Pat the schnitzel dry with some paper towel and lay on a chopping board. Top each schnitzel with the pepper strips, ½ the pickled onion, and ½ the carrot matchsticks in a vertical line, on one side of each schnitzel. Season generously, and roll each schnitzel up. Close securely with a toothpick.
SEARED TO PERFECTION
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the beef roll-ups and sear on all sides for 2-3 minutes or until browned and cooked through. In the final minute, baste with the Asian sauce. Remove from the pan on completion, reserving any pan juices, and set aside to rest for 1-2 minutes. Remove the toothpicks before serving.
FRESH START
Drain the pickling liquid from the remaining pickled onions. In a salad bowl, combine any remaining carrots and peppers, the rinsed salad leaves, the cucumber half-moons, the remaining pickled onions, the remaining vinegar, a drizzle of oil, and seasoning.
LET’S ROLL!
Pile up the fresh salad and serve the juicy beef roll-ups alongside. Drizzle over any remaining pan juices and sprinkle over the sesame seeds. Garnish with the chopped parsley. Dig in, Chef!

Red Wine Vinegar - 30ml
Red Onion - 1
Free-range Beef Schnitzel (without crumb) - 300g
Red Bell Pepper - 1
Carrot - 240g
Asian Sauce - 80ml
Salad Leaves - 40g
Cucumber - 100g
Black Sesame Seeds - 10ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

PICKLED ONION
In a bowl, combine ¾ of the vinegar, a sweetener of choice (to taste), and a splash of water. Mix until the sweetener has fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle for at least 5 minutes.
ROLL ‘EM UP!
Pat the schnitzel dry with some paper towel and lay on a chopping board. Top each schnitzel with the pepper strips, ½ the pickled onion, and ½ the carrot matchsticks in a vertical line, on one side of each schnitzel. Season generously, and roll each schnitzel up. Close securely with a toothpick.
SEARED TO PERFECTION
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the beef roll-ups and sear on all sides for 2-3 minutes or until browned and cooked through. In the final minute, baste with the Asian sauce. Remove from the pan on completion, reserving any pan juices, and set aside to rest for 1-2 minutes. Remove the toothpicks before serving.
FRESH START
Drain the pickling liquid from the remaining pickled onions. In a salad bowl, combine any remaining carrots and peppers, the rinsed salad leaves, the cucumber half-moons, the remaining pickled onions, the remaining vinegar, a drizzle of oil, and seasoning.
LET’S ROLL!
Pile up the fresh salad and serve the juicy beef roll-ups alongside. Drizzle over any remaining pan juices and sprinkle over the sesame seeds. Garnish with the chopped parsley. Dig in, Chef!

Red Wine Vinegar - 45ml
Red Onions - 2
Free-range Beef Schnitzel (without crumb) - 450g
Red Bell Peppers - 2
Carrot - 360g
Asian Sauce - 120ml
Salad Leaves - 60g
Cucumber - 150g
Black Sesame Seeds - 15ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

PICKLED ONION
In a bowl, combine ¾ of the vinegar, a sweetener of choice (to taste), and a splash of water. Mix until the sweetener has fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle for at least 5 minutes.
ROLL ‘EM UP!
Pat the schnitzel dry with some paper towel and lay on a chopping board. Top each schnitzel with the pepper strips, ½ the pickled onion, and ½ the carrot matchsticks in a vertical line, on one side of each schnitzel. Season generously, and roll each schnitzel up. Close securely with a toothpick.
SEARED TO PERFECTION
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the beef roll-ups and sear on all sides for 2-3 minutes or until browned and cooked through. In the final minute, baste with the Asian sauce. Remove from the pan on completion, reserving any pan juices, and set aside to rest for 1-2 minutes. Remove the toothpicks before serving.
FRESH START
Drain the pickling liquid from the remaining pickled onions. In a salad bowl, combine any remaining carrots and peppers, the rinsed salad leaves, the cucumber half-moons, the remaining pickled onions, the remaining vinegar, a drizzle of oil, and seasoning.
LET’S ROLL!
Pile up the fresh salad and serve the juicy beef roll-ups alongside. Drizzle over any remaining pan juices and sprinkle over the sesame seeds. Garnish with the chopped parsley. Dig in, Chef!