Asian Beef Rolls

  • KeysBet Posted: 12/04/09
    Worthy of a Special Occasion

    Just made this for dinner, but decided to cut strips of flank steak and marinade while I cut the onion and bell pepper and then steamed in microwave (just 2 min.) Quickly sauteed the beef in skillet on stove. Added the steamed onions & peppers, and the cooked (3 mins.) reserved marinade that I thickened a little with cornstarch. Served over the ginger noodles. Both had very good favors. Faster for a quick dinner. Sauce would make great stir-fry using chicken or pork too. Would make again & for guests.

  • jsavory Posted: 01/28/10
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    Excellent! Easy-to-make and delicious. Presentation was nice - they looked like sushi! Served with ginger noodles - very yummy!

  • Mleigh Posted: 08/31/09
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    These were very tasty. The spicy ginger noodles made the meal. The boyfriend was extremely skeptical but cleaned his plate and continued to rave after dinner about "how good that was!" He also commented on how attractive the plated food looked, which is unusual, since he usually doesn't notice such efforts. I made these on the grill outside and they were fine. Rolling posed no problem. Recipe is easy to halve which is always a bonus in this household.

  • Mama2znc Posted: 09/04/09
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    A little tedious to roll all those little rolls, but very tasty and the total prep time wasn't too bad. Might be good appetizers as well. Couldn't find Mirin, but substituted Sake, worked just fine. My 7 and 5 year olds also enjoyed these, so I give it a kid friendly thumbs up!

  • wishfulfarm Posted: 08/04/09
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    Good flavor but IMPOSSIBLE to roll without using toothpicks to hold. Rolling presentation was NOT worth the effort. A recipe that should have been quick and easy was made messy and difficult by rolling. If I made these again I would put the strips of steak on a skewer alternating with chunks of pepper and onion and cook on the grill or use a grill pan.

  • Mom25Boys Posted: 08/06/09
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    Delicious! Pretty quick & easy, too. Great flavor and short cook time.

  • jessgator Posted: 08/20/09
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    Love this recipe! I make extras and freeze them for a quick meal later. I have never tried the noodles, but they sound good.

  • marybethb Posted: 08/20/09
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    very tasty, great with the spicy ginger noodles

  • jemolzen Posted: 10/02/09
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    Wonderful recipe. Filling and delightful to the taste buds.

  • mel7art Posted: 02/02/12
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    Wonderful flavors, beautiful presentation! I had leftover scallions from the bunch, so I chopped up and added to some hot cooked white rice. No complaints in my household!

  • daneanp Posted: 05/20/13
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    I cut the strips and then marinated them for about 5 hours. I had to use toothpicks to secure the rolls and it was a bit more work than I felt like doing, but the finished product was pretty and ultimately worth it. The meat was very tender. I'd probably even marinate them longer next time. I used a grill rack on our Traeger grill and the flavor with the sauce was outstanding. Served with cold soba noodles and cucumber salad for a nice Asian-inspired meal. Everyone loved it.

  • heidilee1 Posted: 03/21/13
    Worthy of a Special Occasion

    This was great - easy to prepare and tasted great! Even my husband who isn't eating carbs enjoyed it ( minus the noodles of course).

  • Thekidd30 Posted: 10/22/12
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    Absolutely delicious! I usually marinate the meat for about 2 hours to give it extra flavor. Sometimes I slice the flank steak horizontally so it's not quite as thick. The meat was very tender and had an excellent flavor. I served it with the spicy ginger noodles. Definitely a hit with the family.

  • Nancy313 Posted: 03/26/12
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    Followed recipe except used flat iron steak. We sliced thin, across the grain, and thinly sliced the peppers and onions. No problems rolling the steak and no need to use toothpicks to keep together. I did marinate the steak approximately 3 hours and the taste was wonderful. Family loved the meal including the noodles, which I made without the ginger since I was out; flavor was nice.

  • sonoma1 Posted: 05/17/13
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    Absolutely love this. Make as an entrée, grill them on skewers along with separate skewers of veges - usually mushrooms, yellow squash and onions. Serve with brown/wild rice blend. So healthy and great tasting. As was suggested by others marinade a bit longer but works either way.

  • Dougboy Posted: 04/14/14
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    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.

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