Asian Beef Rolls

Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Roll a colorful Asian-inspired beef main dish for a fun restaurant-quality dinner. While the rolls are perfectly portioned for dinner, they could also be served as a festive appetizer at your next cocktail party.

Yield:

4 servings (serving size: 4 rolls)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 204
Fat 6.8 g
Satfat 2.5 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 25.4 g
Carbohydrate 7.7 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 2.3 mg
Sodium 589 mg
Calcium 38 mg

Ingredients

1 pound flank steak, trimmed
1/4 cup low-sodium soy sauce
2 1/2 tablespoons rice wine vinegar, divided
2 tablespoons mirin (sweet rice wine)
1 teaspoon dark sesame oil
48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
Cooking spray

Preparation

1. Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.

2. Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.

3. Heat a 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 tablespoons vinegar. Drizzle sauce over rolls.

Spicy ginger noodles: Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper.

Note:

August 2009