Wednesday, June 13, 2012

Asian Beef Roll Ups

  • 1 pound flank steak
  • Juice of two limes
  • 2 heaping tablespoons light brown sugar
  • 3 tablespoons soy sauce
  • 1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick.
Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
Serving Size
Makes 6 to 8 servings

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