Flank Steak Rolls

This is the last recipe I’m going to post from my mom’s birthday. I promise! Remember how I said that there’s something intriguing about cucumber slices wrapped round various fillings?  Well maybe it’s not just about the cucumbers.  Maybe I’m just intrigued by any dish where one ingredient is used to roll up a bunch of others.  While both cucumber rolls that I’ve made have been vegetarian – this roll up certainly is not.  Here the flank steak is thinly sliced and used to secure a bunch of vegetables.  This dish came out really well.  I should have made more because all the rolls were gobbled up within minutes.  O well – will know for next time.

Flank Steak Rolls

Recipe Adapted from Steamy Kitchen

Serves:  4-5

Start to Finish: 30-40 minutes

Ingredients:

8 oz flank steak, sliced against the grain and pounded to 1/8 in thickness

2 tablespoons soy sauce, divided

2 tablespoons vegetable oil, divided

black pepper, to taste

1 teaspoon minced garlic

1 teaspoon minced ginger

1 carrot, julienned

1/2 red bell pepper, julienned

2 ribs celery, thinly slices on diagonal

1 teaspoon sesame oil

2 scallions, cut into 3 inch long slivers

2 teaspoons butter

1/2 teaspoon sesame seeds

2 cloves garlic

1/4 cup chicken broth

1 tablespoon mirin

1 tablespoon oyster sauce

 

Directions:

1. Combine 1 tablespoon soy sauce, 1 teaspoon vegetable oil and black pepper and add flank steak slices to mixture.  Let marinate for at least 15 minutes.

2. Add 1 tablespoon vegetable oil to wok and over high heat cook garlic and ginger 30 seconds, then add carrot, bell pepper, and celery and cook for 1-2 minutes. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and mix. Place in separate bowl and allow to cool down.

3. Combine 2 cloves garlic, mirin, oyster sauce and chicken broth to make the sauce.

4. To make rolls, divide vegetable mixture and scallions among meat slices, (if meat is too thin use 2 slices to make 1 roll) roll beef over filling and secure with a toothpick.

5. Over medium-high heat cook rolls in 2 teaspoons vegetable oil and butter, seam side down 1-2 minutes, turn rolls seam side up, add sauce to pan and simmer, covered, over medium heat 2-3 minutes. Serve drizzled with sauce and sesame seeds.