- 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
- 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
How to Make It
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.
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.
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.
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.