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Asian Beef Rolls


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Today I bring you something less-than-meatless on a Monday.  I know.. shame on me.  I have vegetarian recipes in reserve to share, but they don’t have to be saved for mondays only.. especially when I’m sharing with you one yummdiddlyumptious BEEF recipe.

RED MEAT?  Healthy?

Yes.. duh.  Jay-Kayyy. But, yes.. red meat can be a healthy selection when chosen carefully.. starting with the cut of meat.

Anything with the word lean, loin, or round in the name, and you can be safe to select for feeding your belly wholesomely.

Before slicing I popped my steak in the freezer for about 20 minutes to make for an easier time when slicing into slim 1 ounce pieces.

A simple marinade of low sodium soy sauce, fish sauce, rice wine vinegar, toasted sesame oil, and ginger.  Wow.. tastebud explosion.  Be prepared.

Sliced green onion tops and sweet bell pepper matchsticks make a perfect pairing to the asian inspired zing from the marinade.

These would make an awesome party finger food! Serve them two at a time, or arranged on an appetizer serving tray.

Non-stick skillet or grill pan.. either way- cook them up for 7 minutes, turning once

In less than ten minutes you have a delicious company-worthy dinner..

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Perfect for a weeknight, too! The sad thing is my Fireman didn’t get to enjoy this company-worthy dinner.  I enjoyed this one all by my lonesome.

Thats what he gets for being at the fire station when I cook.

He runs into burning buildings.. blocks four lanes of traffic for medical emergencies.. and pretty much saves a life every three days when he is on shift.  Yep.  He does all that, while I stay home and eat steak.

I’ll just have to make this again..

And I am totally fine with that.  My sweet Fireman’s tastebuds deserve to be enthused, and yours do, too.

Asian Beef Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 16 rolls

Serving Size: 4 rolls

Asian Beef Rolls


  • 1 pound flank steak, trimmed
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice wine vinegar, divided
  • 1 tablespoon ground fresh ginger
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
  • 48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
  • Cooking spray


Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, vinegar, ginger, fish sauce, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.

Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.

While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat. Drizzle sauce over rolls.

Nutritional Information:

Calories 204; Fat 6.8 g; Carbohydrate 7.7 g; Fiber: 1.5 g; Protein 25.6 g


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    Asian Beef Rolls

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