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1
To make the beef, in a large bowl, combine the sake, soy sauce, sesame oil, black pepper, and salt.
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2
Add the beef and mix well.
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3
Cover and refrigerate for 10 minutes.
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4
To make the stir-fry sauce, combine the soy sauce, sake, hoisin, sesame oil, and stock in a bowl.
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5
In another bowl, mix together the cornstarch and water.
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6
Set aside.
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7
To make the mustard sauce, in a small bowl, mix together the mustard powder and water.
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8
Set aside.
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9
To make the filling, heat a large saute pan over high heat.
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10
Add 2 tablespoons of the oil.
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11
Once the oil is hot but not smoking, carefully add the marinated beef and stir, using a wooden spoon or heat-proof spatula.
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12
Continue stirring for 1 minute, then transfer to a bowl.
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13
Using the same pan, heat the remaining 2 tablespoons oil over high heat, then add the mushrooms and bamboo shoots.
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14
Cook for 30 seconds, stirring constantly, then add the celery and both bell peppers.
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15
Continue cooking, stirring occasionally, until the peppers begin to soften, about 3 minutes.
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16
Add the beef back to the pan and mix in the stir-fry sauce; cook for 30 seconds, then stir in the cornstarch mixture and cook for 1 minute, or until the sauce thickens.
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17
Remove the pan from the heat and transfer the filling to a bowl.
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18
Refrigerate until it has completely cooled, about 1 hour.
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19
Prepare an ice bath and place a medium pot of salted water over high heat.
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20
When the water comes to a boil, add the Broccolini, and cook for 1 minute, then transfer to the ice bath for 10 seconds.
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21
Quickly place on paper towels to dry.
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22
Set aside at room temperature.
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23
Separate the spring roll sheets and stack them.
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24
On an angle, cut off one corner of the sheets, about 1 1/2 inches long (one-sixth of the sheet), and discard the corner.
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25
Set 1 sheet in front of you with the cut side closest to you (the pointed end should be farthest away).
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26
Cover the remaining sheets with a slightly damp towel to keep them from drying out.
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27
Measure 1/3 cup of the filling and place it on the spring roll sheet, about 1 inch above the bottom.
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28
Carefully spread out the mixture so the ingredients lie in the same direction, one next to the other.
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29
Be careful to keep the filling at least 1 inch from the sides.
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30
Gently begin rolling, lightly squeezing to keep the roll tight.
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31
After two turns, press down on the sides to secure the filling and tuck the unfilled edges in.
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32
Continue rolling.
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33
Secure the top with a small dab of flour paste.
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34
Repeat with the remaining 9 spring roll sheets and the filling.
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35
Heat a medium nonstick saute pan over medium heat and add the oil.
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36
Heat for 1 minute, making sure it doesnt get too hot.
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37
Add the spring rolls one at a time and cook until the bottoms turn golden brown, about 2 minutes.
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38
Then, using tongs, carefully turn the spring rolls over and brown the remaining sides.
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39
When done cooking, transfer the spring rolls to a paper towellined plate and allow to cool slightly, then cut in half on a diagonal.
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40
To serve, arrange 4 pieces of Broccolini at the end of each of 5 long plates, along with 1 teaspoon of the mustard sauce, followed by 4 spring roll pieces.
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41
Serve with the soy sauce and a mixture of salt and pepper on the side.
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42
Or, serve sliced in half at a 45 degree angle, paired with gyoza on a serving platter.
