This is a tasty and fun dish to make. Asian Beef & Veggie Rolls makes the menu at least once a month and are always a hit. I a serve it with rice and drizzle any extra sauce over the rice and beef rolls. Just a couple of notes to make this an easy-peasy meal for the middle of the week.
You can make the marinade and marinate the beef for up to 6 hours before cooking. If you want to go longer (like overnight), don’t add the lime juice to the marinade. Add it when you boil it to a glaze. Putting the lime in the marinade and letting the meat sit that long can affect the texture of the meat.
Cut your veggies the night before so your marinated beef and veggies are ready to go when you are.
Flank steak can be uneven in different sections (thicker on one end, thinner on another). Use a meat mallet to pound the beef to an even thickness. This will let all the rolls cook at the same rate.
You can use two toothpicks to seal the rolls or I found these slightly longer skewers that do the job really well.
To get started, preheat the oven to 375 degree F. In a measuring cup, mix the soy sauce, garlic, ginger, hoisin, lime juice, and Sriracha sauce. Put the steak in a large zip lock bag and add the marinade. Refrigerate for 1 hour.
Meanwhile, soak the skewers or toothpicks in a bowl with water. This will keep them from burning when you cook the beef rolls.
Once marinated, remove the steak from the marinade. Wipe off excess sauce back into the baggie. Place the meat on a cutting board and cut the steak into 6 equal rectangles. Pour the marinade into a small pot and bring to a boil on the stove. Cook for about 2 minutes then take off the heat and let cool. This will be used to baste the beef rolls.
On the individual beef sections, place a few strips of each vegetable. Roll up the steak and then secure the rolls with the skewers or toothpicks to hold them together.
Heat the olive oil in a cast iron pan on the stove until very hot but not smoking. Place the rolls in the pan leaving space between each roll. Brown on all sides.
Brush the rolls with the glaze and place the pan in the oven and cook until cooked through (about 10 minutes). Brush with the rest of the glaze. To finish, just sprinkle with sesame seeds and chopped chives or green onions. Like this recipe? Then be sure to try some of my other Asian inspired recipes below.
Asian Beef & Veggie Rolls
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb Flank steak
- ½ Ccup Soy sauce
- 3 Cloves Garlic minced
- 2 Tsp. Ground ginger
- 2 Tbsp. Hoisin Sauce
- 1 Lime juiced
- 1 Tsp. Sriracha sauce
- ½ Red bell pepper cut into strips
- 9 Dtalks asparagus tough ends removed then cut in half
- 1/4 Red onion sliced into thin strips
- 2 Tbsp. Sesame seeds sprinkled on top
- 2 Green onions sliced or 1 Tbsp. chopped chives
- 1 Tbsp. Olive oil
- Short skewers or toothpicks to hold the rolls together
Instructions
- Preheat the oven to 375 degrees F.
- In a measuring cup, mix the soy sauce, garlic, ginger, hoisin, lime juice, and Sriracha sauce. Put the steak in a large zip lock bag and add the marinade. Refrigerate for 1 hour.
- Meanwhile, soak the skewers or toothpicks in a bowl with water. This will keep them from burning when you cook the beef rolls.
- Once marinated, remove the steak from the marinade. Wipe off excess sauce back into the baggie. Place the meat on a cutting board and cut the steak into 6 equal rectangles. Pour the marinade into a small pot and bring to a boil on the stove. Cook for about 2 minutes then take off the heat and let cool. This will be used to baste the beef rolls.
- On the individual beef sections, place a few strips of each vegetable. Roll up the steak and then secure the rolls with the skewers or toothpicks to hold them together.
- Heat the olive oil in a cast iron pan on the stove until very hot but not smoking. Place the rolls in the pan leaving space between each roll. Brown on all sides.
- Brush the rolls with the glaze and place the pan in the oven and cook until cooked through (about 10 minutes). Brush with the rest of the glaze.
- Sprinkle with sesame seeds and chopped chives or green onions. Serve with a side of Basmati rice.
