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Asian Vegetable Meat Roll
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Succulent ginger and soy-infused roll-up for a satisfying dinner option.
Ingredients:
  • 1 pound lean ground beef
  • 1 cup soft whole wheat bread crumbs (2 slices)
  • 1 egg
  • 1/3 cup coarsely chopped green onion
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 jar (2 1/2 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained
Instructions:
  • Preheat your oven to 350°F and coat the broiler pan rack with cooking spray.
  • Combine all ingredients except water chestnuts, mushrooms, and pimientos. Shape the mixture into a 12x10-inch rectangle on waxed paper. Mix the remaining ingredients and spread over the beef mixture, leaving a 1-inch border; press into the beef mixture.
  • Roll up starting from the narrow end, using waxed paper to assist in rolling. Pinch to seal edges and ends. Place the roll seam side down on a rack in a broiler pan.
  • Roast in the oven for 1 to 1 1/4 hours until the center is no longer pink and juices run clear (use a meat thermometer to ensure it reaches 160°F). Rest for 10 minutes before slicing.

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