Description:
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.
Ingredients:
1 pound flank steak, trimmed of fat
1/2 cup reduced-sodium beef broth, or chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon dry sherry
2 teaspoons toasted sesame oil
1 teaspoon chile-garlic sauce, (see Ingredient note)
2 cloves garlic, minced
16 thin asparagus spears, trimmed
8 scallions, trimmed
1 red bell pepper
Preparation:
1
Bring 1 inch of water to a boil in a Dutch oven.
2
Meanwhile, slice steak in half lengthwise. Cut each half crosswise into 8 strips. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Place the beef in a shallow glass or ceramic baking dish.
3
Whisk broth, soy sauce, brown sugar, vinegar, sherry, sesame oil, chile-garlic sauce and garlic in a medium bowl until the sugar has dissolved. Pour the mixture over the beef, turning to coat. Let marinate 10 minutes.
4
Add asparagus to the boiling water and simmer over medium heat for 2 minutes. Add scallions and cook for 1 minute more. Drain and rinse with cool water. Cut the asparagus in half. Cut the scallions in half crosswise, then lengthwise. Slice bell pepper into 32 thin strips.
5
Place rack in upper third of oven; preheat broiler. Line a baking sheet with foil.
6
To prepare rolls, lay a strip of beef on a work surface. Place 2 pieces of asparagus, 2 pieces of scallion and 2 pieces of bell pepper crosswise on the beef. Roll the beef around the vegetables. Place the roll, seam-side down, on the prepared baking sheet. Continue with the remaining beef and vegetables, making 16 rolls total. Transfer the remaining marinade to a small saucepan.
7
Broil the rolls until the beef is cooked through, 8 to 10 minutes.
8
Meanwhile, bring the marinade to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Serve rolls topped with the reduced marinade.
Tips:
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.
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