Japanese Steak Rolls With Red Bell Vinegar Dip

READY IN: 35mins
Recipe by Mande-kay

From Cusine Tonight-Our favorite weekday menus

Top Review by FallbrookRobin

This was an absolute hit with everyone!! I made a couple of changes thou. I used 1 TB of soysauce and 5 TB of Maggi Seasoning. It gave the glaze and marinade a must richer (not saltier) taste. The meat was so tender and flavorful. I din't blanch the asparagus and it was not dried out. For the dip, I added 2 large red bell peppers and 1 tsp of red chili peppers. Gave it a much more flavorful bite. So easy to make! I didn't get a picture of my "creation" (will next time) but I can tell you it looked just like the photo in the recipe book!!! LOVE IT!! Would definitely suggest for dinner party for "wow" effect of presentation and taste!

Ingredients Nutrition

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 ½” 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.

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