Spring Fiddlehead Fern Beef Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with blanched fiddlehead ferns wrapped in thin slices of beef and browned in a pan.
This lunchbox pairs rice with blanched fiddlehead ferns wrapped in thin slices of beef and browned in a pan. The beef is savory and lightly salty, while the ferns add a pleasantly bitter, fragrant note—just right for a springtime lunch.
Lunchbox & quick meals · 30 minutes to cook
Tips: Squeeze the blanched ferns well so they don’t slip as you wrap them in beef.
Tips: If the beef is very thin, start cooking with the seam side down so the rolls hold their shape.
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Ingredients (1 serving)
- Fiddlehead ferns — 80 g
- Thinly sliced beef top round — 100 g
- Rice — 1 bowl
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp