TERIYAKI BEEF AND VEGETABLE ROLLS The thinner you can slice meat, the easier it wraps around the vegetables. Serve the rolls with rice and baby corn.

Prep Time: 20 - 25 min.     1 lb 500 g ROUND STEAK, very thinly sliced* 6 6 carrots 6 6 parsnips 24 to 30 24 to 30 long green beans ½ cup 125 mL water 1/3 cup 75 mL soy sauce 2 tbsp 30 mL granulated sugar 2 tbsp 30 mL dry white wine 1 tbsp 15 mL sweet rice wine or sherry 2 tbsp 30 mL cornstarch

Cut thinly sliced beef into 2" (5 cm) wide strips. Lengths will vary. Prepare vegetables. Cut carrots and parsnips into sticks, 4" (10 cm) long and ¼" (5 mm) square. Cut tips of beans. Take 2 pieces each of carrot, parsnip and green bean and place so they are half over one end of meat. Wrap meat around vegetables in diagonal fashion so that meat slightly overlaps itself. Continue wrapping with second strip of beef if strips are short. Use toothpick to fasten meat in place. Meat should be sufficient for 12 rolls. Prepare sauce. In small mixing bowl, whisk together water, soy sauce, sugar, wines and cornstarch. Microwave on HIGH (100%), stirring twice, 2½ to 3 minutes or until mixture thickens and turns darkly translucent. Arrange rolls in shallow 12" x 18" (2 L) baking dish. Pour thickened sauce over rolls. Cover with lid or plastic wrap. Microwave at MEDIUM (50%) for 20 to 25 minutes or until vegetables are tender-crisp. Turn rolls over after half the time. Let stand 10 minutes before serving. * Have butcher slice beef 1/8" (3 mm) thick or less, or purchase rouladen-cut or fast fry. Alternatively, partially freeze steak to make slicing easier. Makes 4 to 6 servings. Nutritional Information PER SERVING: 248 Calories 26 g Protein 5 g Fat