½ cup 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 stalks 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
6. 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.
7. 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.
NOTE:This is a tasty and fun dish to make. I always 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 ones (baby skewers) that do the job really well.
This makes a delicious meal on it’s own but I do like it with rice and extra veggies on the side. Give it a try.