Japanese Steak Rolls

Japanese Steak Rolls
Makes about 15 rolls

1 pound flank steak, sliced into 1/2 inch thick strips
15 white asparagus spears, trimmed
3 small eggplants cut into long strips (you can also use any vegetable of your choice: scallions, Portobello mushroom slices, bell pepper strips, zucchini strips, etc)

Marinade/Sauce:

6 tablespoons low-sodium soy sauce
6 tablespoons seasoned rice vinegar
1 tablespoon toasted sesame oil
4 teaspoons sugar

1. pound steak strips until about 1/8 inch thick and season with salt and pepper
2. place an asparagus or other veggie across the end of a beef strip and wrap around the vegetables in a spiral, so the beef does not overlap
3. place rolls in a single layer on a shallow baking pan
4. mix up the marinade, pour over rolls and marinate about 10 minutes
5. broil on low about 10 minutes, until meat is cooked and veggies are crisp-tender
6. remove pan from oven, pour marinade into a small saucepan and cover steak rolls with foil to keep hot
7. bring marinade to a boil until it turns syrupy, about 5 minutes
8. serve steak rolls over rice with sauce spooned on top
(Adapted from Cuisine at Home Magazine)

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