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“This is a fun kind of recipe! Recipe courtesy Guy Fieri, June 2008 :) Haven't accounted for 15 minutes inactive prep time.”

Ingredients Nutrition

  • 1 tablespoon canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 pinch red pepper flakes (to taste)
  • 1 lb top sirloin steak, slightly frozen, then cut into 1/4-inch slices (cut against the grain)
  • 2 carrots, peeled and cut on the bias into 1/4-inch pieces (approximately 1 cup)
  • 3 celery ribs, cut on the bias into 1/4-inch pieces (approximately 1 cup)
  • 1 red bell pepper, cut into 1/2-inch strips (approximately 1 cup)
  • 1 red onion, cut into 1/4-inch pieces (approximately 1 cup)
  • 14 cup sake
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • cornstarch, slurry (mix 1/2 teaspoon cornstarch with 1/2 teaspoon water)
  • 1 cup bean sprouts
  • 12 cup water chestnut, chopped
  • 14 teaspoon sesame oil
  • hawaiian sweet dinner roll (12 to 16 rolls)
  • 12 bunch green onion, julienned for garnish


  1. In a large saute pan, or wok, add oil over high heat.
  2. Add in garlic, ginger, & red pepper flakes cook for 10 to 15 seconds.
  3. Add sirloin and saute, stirring frequently until just cooked through, approximately 1 minute.
  4. Stir in carrots, celery, red bell peppers and red onions sauteing briefly, 1 minute.
  5. Add in sake to deglaze, then add in soy, hoisin and cornstarch slurry.
  6. Continue to stir on high heat for about 30 seconds.
  7. Stir in bean sprouts & water chestnuts, and sesame oil to combine and remove from heat.
  8. Steam or heat rolls in a warm 250 degree F oven, tightly wrapped in foil for 8 minutes.
  9. Take rolls, 2 at a time, and leaving them attached, gently split open and fill with approximately 3/4 cup of stir-fry mixture.
  10. Garnish with green onions and serve immediately.

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