Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 10

Roll up a colorful 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.

Recipe by Cooking Light August 2009

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 4 rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

204 calories; fat 6.8g; saturated fat 2.5g; mono fat 2.7g; poly fat 0.8g; protein 25.4g; carbohydrates 7.7g; fiber 1.5g; cholesterol 37mg; iron 2.3mg; sodium 589mg; calcium 38mg.
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