You can use all of just some of the vegetables listed for this recipe, depending on what you like or have on hand. We make it different to taste or choice.
Please be sure to follow my blog
https://cherylstastyhomecooking.blogspot.com/
https://www.instagram.com/mscheriluv/
https://www.facebook.com/CherylsCookingandCraftingatHome
Please be sure to follow my blog
Servings: 8
What you need:
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving
How to Make it:
First take the steak and pound it with a meat tenderizer, as you pound pull with the meat tenderizer as you work the meat to help thin.
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about 2-3 minutes longer and remove from heat. Top with sesame seeds.
You can also bake these for about 10 minutes at 400 degrees if not done to your liking bake another 8 minutes or so.
No comments:
Post a Comment