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Beef And Spinach Teriyaki Rolls

appetizers, beef - other

1 pound beef tenderloin grilling steak
1 pkg (10 oz) fresh spinach; trimmed
1 tablespoon sesame seeds; toasted
1 tablespoon vegetable oil
----TERIYAKI SAUCE----
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
11/2 teaspoons sherry
1 teaspoon grated gingerroot
1 small clove garlic; minced

- Freeze beef for 4 to 6 hours or until firm. Meanwhile, rinse spinach, shaking off excess water. In saucepan, cook spinach over medium heat, with just the water clinging to leaves, for about 2 minutes or just until wilted; drain in colander, squeezing out moisture. Set aside. TERIYAKI SAUCE: In small bowl, mix together soy sauce, sugar, oil, sherry, ginger and garlic; set aside. Cut 8 sheets of waxed or parchment paper into 14- x 12-inch rectangles. Slice beef into 28 slices about 1/4 inch thick. Place 1 sheet of paper on work surface. Overlapping slightly, arrange 7 beef slices lengthwise along centre of paper to make 10-inch row. Top with another sheet of paper; press gently just to create even surface. Repeat 3 times to make 4 rows. - Freeze sheets until firm, about 15 minutes. Remove top paper from 1 of the sheets. Spread 1 teaspoon of the teriyaki sauce over beef; top with one-quarter of the spinach. Spread another 1 teaspoon sauce over top; sprinkle with 1/2 teaspoon of the sesame seeds. Starting at long edge, roll up meat tightly. Insert 6 evenly spaced toothpicks horizontally through roll to extend on both sides. Repeat with remaining sheets. (Make-ahead: Cover and refrigerate for up to 1 day.) Cut between toothpicks in each roll to make 6 pieces each. In large nonstick skillet, heat oil over medium-high heat; brown beef all over. Arrange on serving platter. Sprinkle with remaining teriyaki sauce and sesame seeds. Serve hot, cold or at room temperature.

Contributor: Canadian Living - December, 1999

Yield: 24 pieces

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