These juicy beef rolls are terrific for entertaining because you can prepare them in the morning and broil them at the last minute. Pounding the flank steak to 1/8-inch thickness lets the beef cook through without charring the vegetables.

Victoria Abbott Riccardi
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a Dutch oven.

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  • Meanwhile, slice steak in half lengthwise. Cut each half crosswise into 8 strips. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Place the beef in a shallow glass or ceramic baking dish.

  • Whisk broth, soy sauce, brown sugar, vinegar, sherry, sesame oil, chile-garlic sauce and garlic in a medium bowl until the sugar has dissolved. Pour the mixture over the beef, turning to coat. Let marinate 10 minutes.

  • Add asparagus to the boiling water and simmer over medium heat for 2 minutes. Add scallions and cook for 1 minute more. Drain and rinse with cool water. Cut the asparagus in half. Cut the scallions in half crosswise, then lengthwise. Slice bell pepper into 32 thin strips.

  • Place rack in upper third of oven; preheat broiler. Line a baking sheet with foil.

  • To prepare rolls, lay a strip of beef on a work surface. Place 2 pieces of asparagus, 2 pieces of scallion and 2 pieces of bell pepper crosswise on the beef. Roll the beef around the vegetables. Place the roll, seam-side down, on the prepared baking sheet. Continue with the remaining beef and vegetables, making 16 rolls total. Transfer the remaining marinade to a small saucepan.

  • Broil the rolls until the beef is cooked through, 8 to 10 minutes.

  • Meanwhile, bring the marinade to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Serve rolls topped with the reduced marinade.

Tips

Make Ahead Tip: Prepare the rolls through Step 6, cover and refrigerate the rolls and the unheated marinade for up to 8 hours. Just before serving, broil the rolls and reduce the marinade (Steps 5, 7 & 8).

Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

270 calories; protein 27.1g 54% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 10g; fat 10.5g 16% DV; saturated fat 3.6g 18% DV; cholesterol 69.5mg 23% DV; vitamin a iu 2075.4IU 42% DV; vitamin c 52.6mg 88% DV; folate 142.9mcg 36% DV; calcium 78mg 8% DV; iron 3.3mg 18% DV; magnesium 46.1mg 17% DV; potassium 668.6mg 19% DV; sodium 573mg 23% DV; thiamin 0.2mg 21% DV.