Japanese Steak Rolls With Red Bell Vinegar Dip |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Cusine Tonight-Our favorite weekday menus Ingredients:
1 1/2 cups red bell peppers, seeded, chopped |
2/3 cup distilled vinegar |
1/3 cup sugar |
1/2 teaspoon cornstarch |
1/2 teaspoon red pepper flakes |
1 lb flank steak, trimmed |
salt and pepper |
16 asparagus spears, trimmed (8-inch ) |
16 scallions, trimmed (8-inch ) |
6 tablespoons seasoned rice vinegar |
6 tablespoons soy sauce |
4 teaspoons sugar |
1 tablespoon toasted sesame oil |
Directions:
1. Process all ingredients for the dip in a food process or blender until smooth. Transfer to a saucepan; boil 5 minute Cool to room temperature.
2. Slice flank steak across the grain into 16 strips about 1/2” thick. Pound each to about 1/8” thickness, then season with salt and pepper.
3. Place 1 asparagus spear and 1 scallion across the short end of a strip of beef. Roll beef around vegetables, secure with a toothpick and place on a shallow baking sheet; roll remaining beef and vegetables.
4. Combine remaining ingredients, pour over beef, and marinate 10 minute Preheat broiler to high.
5. Broil steak rolls 5 minute Remove from pan, tent with foil to keep warm, and strain marinade into a saucepan.
6. Boil marinade until syrupy, about 5 minute Remove toothpicks from steak rolls and top with glaze. Serve with vinegar dip.
|
|