Monday, January 28, 2013

Pan Seared Asian Steak Rolls

I stumbled across this recipe on Pinterest, and just had to share it. I love finding new ways to cook healthier Asian dishes, and this recipe is perfect for a family dinner, or a fun dish to make for a night of entertaining guests.

8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin (found at Publix)

1 tablespoon soy sauce
1 teaspoon grapeseed1 oil
freshly ground pepper

1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth

1 tablespoon grapeseed oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms (optional)
2 teaspoons grapeseed oil
2 teaspoons butter
¼ teaspoon sesame seeds

Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.

Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.
In a separate bowl, combine sauce ingredients.
To prepare filling, heat a wok or skillet over high heat. When hot, add grapeseed oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.
To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.
Place a large skillet over medium-high heat. Add the grapeseed oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.
Yields 4 servings

* I served this dish with sliced cucumbers marinated in seasoned rice vinegar, and would be delicious served over cauliflower rice.

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