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.
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.
Serving Size: 4 rolls
270 calories; protein 27.1g; carbohydrates 16.5g; dietary fiber 3.3g; sugars 10g; fat 10.5g; saturated fat 3.6g; cholesterol 69.5mg; vitamin a iu 2075.4IU; vitamin c 52.6mg; folate 142.9mcg; calcium 78mg; iron 3.3mg; magnesium 46.1mg; potassium 668.6mg; sodium 573mg; thiamin 0.2mg.
1/2 other carbohydrate, 1 vegetable, 3.5 lean meat