Asian Steak Roulade Recipe

Name: Asian Steak Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 None beef steaks, about 180g each; 6 tbsp soy sauce; 1 None chilli, finely chopped; 15 g ginger, finely chopped; 330 g tin of bamboo shoots, drained; 6 None spring onions, sliced + some for garnish; 6 None wooden skewers; 3 tbsp oil; 1 tbsp yellow curry paste; 400 ml coconut milk; 200 g basmati rice; 30 g cashew nuts; 4-5 stems coriander, chopped

Servings: persons

6 None beef steaks, about 180g each
6 tbsp soy sauce
1 None chilli, finely chopped
15 g ginger, finely chopped
330 g tin of bamboo shoots, drained
6 None spring onions, sliced + some for garnish
6 None wooden skewers
3 tbsp oil
1 tbsp yellow curry paste
400 ml coconut milk
200 g basmati rice
30 g cashew nuts
4-5 stems coriander, chopped

1
Place the steaks between 2 pieces of plastic wrap and, using a tenderizer, flatten. Lay the steaks side by side and top with soy sauce, chili, ginger, bamboo shoots, green onions and season with salt and pepper. Roll the meat from the short side into rolls and secure with wooden skewers.
2
Heat oil in a frying pan and saute the rolls for 3-4 minutes then remove from the pan. Stir the curry paste into the hot pan then add the coconut milk. Bring to a boil while stirring then add the steak rolls, cover and simmer for 15 minutes.
3
Meanwhile, cook the rice as per package instructions in boiling salted water. Toast the cashew nuts in a dry pan until golden brown. Drain the rice and add the nuts and coriander and serve with the steak rolls and sauce garnished with green onions.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 None beef steaks, about 180g each, 6 tbsp soy sauce, 1 None chilli, finely chopped, 15 g ginger, finely chopped, and more.

Yes, Asian Steak Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Steak Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions