ASIAN BEEF ROLLS

22
ASIAN BEEF ROLLS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    POUND FLANK STEAK TRIMMED

  • ¼

    CUP LOW SODIUM SOY SAUCE

  • T RICE WINE VINEGAR DIVIDED

  • 2

    T MIRIN (SWEET RICE WINE)

  • 1

    TSP DARK SESAME OIL

  • 48

    1½ INCH LONG PIECES GREEN ONION TOPS

  • 48

    1½ INCH LONG RED BELL PEPPER STRIPS

  • SERVE WITH SPICY GINGER NOODLES:

  • 3

    CUPS HOT COOKED LINGUINE

  • 1

    T CANOLA OIL

  • TSP GRATED PEELED FRESH GINGER

  • 1

    TSP DARK SESAME OIL

  • ½

    TSP SALT

  • ½

    TSP CRUSHED RED PEPPERS

Directions

1 CUT STEAK DIAGONALLY ACROSS GRAIN INTO 16 THIN SLICES. COMBINE STEAK, SOY SAUCE, 1 T VINEGAR, MIRIN, AND SESAME OIL IN A SHALLOW DISH. MARINATE STEAK 10 MINUTES TURNING OCCASIONALLY. 2 REMOVE FROM MARINADE, RESERVE MARINADE, PLACE 1 STEAK SLICE ON THE CUTTING BOARD ARRANGE 3 GREEN ONION PIECES AND 3 BELL PEPPER STRIPS ON THE END OF STEAK SLICE. ROLL UP SET ASIDE, SEAM SIDE DOWN. REPEAT 3 HEAT GRILL PAN OVER MEDIUM HIGH HEAT. COAT PAN WITH COOKING SPRAY. PLACE BEEF ROLLS IN PAN, SEAM SIDE DOWN. COOK 7 MINUTES TURNING ONCE. 4 WHILE BEEF ROLLS COOK, BRING RESERVED MARINADE TO A BOIL OVER MEDIUM HIGH HEAT COOK 3 MINUTES. REMOVE FROM HEAT STIR IN REMAINING 1 1/2 T VINEGAR. DRIZZLE SAUCE OVER ROLLS,


Nutrition

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