Ingredients:

  • 4 cups cooked rice (preferably short-grain)
  • 1½ tsp salt
  • 1 tsp sesame oil
  • ½ lb beef skirt steak
  • 2 tsp soy sauce
  • 1 garlic clove, minced
  • ¼ tsp ground black pepper
  • 1 tbsp oyster sauce
  • 1 large carrot
  • 1 large zucchini
  • 2 large eggs
  • 1 tsp salt (for sweating vegetables)
  • 5 sheets of seaweed paper (nori)

Instructions:

  1. Place cooked rice in a shallow bowl; mix in ½ tsp salt and 1 tsp sesame oil. Let cool.
  2. Trim and slice skirt steak into ¼ inch wide strips. Combine with soy sauce, minced garlic, black pepper, and oyster sauce. Let marinate.
  3. Whisk the eggs with ¼ tsp salt. Cook in a non-stick pan until set, then cut into strips.
  4. Cut carrots into thick strips. Mix with ½ tsp salt and let sweat, then sauté for 1 minute.
  5. Cut zucchini into thick strips. Mix with ½ tsp salt and let sweat, then sauté for 1 minute.
  6. Heat non-stick pan over medium-high. Cook marinated beef strips until cooked through. Set aside.
  7. Place a sheet of seaweed on the bamboo mat (shiny side down). Spread ½ cup rice evenly, leaving 2 inches uncovered.
  8. Add a line of beef, carrot, zucchini, and egg strips in the center. Roll tightly using both hands, sealing with the seam down.
  9. Cut rolls into ¾ inch pieces with a sharp knife, using a wet towel for clean cuts. Serve immediately or pack for later.