INGREDIENTS:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces asparagus, trimmed
- 2 carrots, peeled and cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 zucchini, cut into matchsticks
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds thin-sliced sirloin or top round steak
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon sesame seeds
for the marinade:
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
INSTRUCTIONS:
- In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside.
- Cut beef into 8 serving-size pieces, pounded to 1/4-inch thickness, if needed.
- Working one at a time, top each beef slice with vegetables, roll up and secure with a toothpick. Reserving 2 tablespoons, brush soy sauce mixture onto the roll ups and let sit for 10-15 minutes.
- Preheat a gas or charcoal grill or place a grill pan over medium high heat.
- Add roll ups to the grill, seam-side down, and cook until browned, about 2-3 minutes per side.
- Serve immediately with remaining 2 tablespoons soy sauce mixture, garnished with cilantro and sesame seeds, if desired.
Source: Damn Delicious
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