Ingredients Jump to Instructions ↓

  1. 1 pound flank steak, trimmed of fat

  2. 1/2 cup reduced-sodium beef broth or chicken broth

  3. 3 tablespoons reduced-sodium soy sauce

  4. 2 tablespoons brown sugar

  5. 1 tablespoon rice vinegar

  6. 1 tablespoon dry sherry

  7. 2 teaspoons toasted sesame oil

  8. 1 teaspoon chile-garlic sauce (see Ingredient note)

  9. 2 cloves garlic, minced

  10. 16 thin asparagus spears, trimmed

  11. 8 scallions, trimmed

  12. 1 red bell pepper

Instructions Jump to Ingredients ↑

  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 ⅛ 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.


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