I made this exactly as the recipe directs and they come out very nicely. I also made the ginger noodles and while the flavors weren't anything extraordinary it was a fun little meal. I also think these would make good appetizers so I'd like to try that. I'm wondering if they would still be good cold.
Asian Beef Rolls
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.
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- Calories: 204
- Fat: 6.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 0.8g
- Protein: 25.4g
- Carbohydrate: 7.7g
- Fiber: 1.5g
- Cholesterol: 37mg
- Iron: 2.3mg
- Sodium: 589mg
- Calcium: 38mg
- 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
- 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.
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