ASIAN BEEF ROLLS

By Jaxson

Ingredients

• SERVE WITH SPICY GINGER NOODLES:
• 1 POUND FLANK STEAK TRIMMED
• 1/4 CUP LOW SODIUM SOY SAUCE
• 2 1/2 T RICE WINE VINEGAR DIVIDED
• 2 T MIRIN (SWEET RICE WINE)
• 1 TSP DARK SESAME OIL
• 48 1 1/2 INCH LONG PIECES GREEN ONION TOPS
• 48 1 1/2 INCH LONG RED BELL PEPPER STRIPS
• 3 CUPS HOT COOKED LINGUINE
• 1 T CANOLA OIL
• 1 1/2 TSP GRATED PEELED FRESH GINGER
• 1 TSP DARK SESAME OIL
• 1/2 TSP SALT
• 1/2 TSP CRUSHED RED PEPPERS

Preparation

Step 1

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,