Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 4 2017

Asian Steak Roll Ups

    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

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.