Tasty and delicious teriyaki beef with vegetable rolls topped with sweet teriyaki glaze. Great starter dish you can serve as an appetizer or can be enjoyed as an entree, served with steamed rice and sauteed vegetables on the side. Make this impressive an appetizing dish at your next dinner party.
Marinated strips of steak with vegetable rolls and glazed sweet teriyaki sauce.
- 1 pound flank steak or skirt steak or chuck meat
- 1 bunch scallions
- 1 medium carrot
- 1 medium zucchini
- 1 red bell pepper
- 1 medium onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil or regular oil for sauteing
- 1/4 cup oil
- 1/4 cup low sodium soy sauce *(if using regular soy sauce, dilute with equal parts water to soy sauce, 1/8 cup soy to 1/8 cup water)
- 2-3 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon corn starch
- 1 tablespoon water
Prepare the marinade: Add all ingredients except for cornstarch and water into a bottle or small bowl and stir well to combine. Set aside.
Slice the steak across the grain (the grain that goes up and down). Angle the knife and slice about 1/4 inch thick and about 1 inch wide.
Lay out the steaks in a shallow casserole dish or glass baking dish and pour half of the marinade over and reserve the other half for the glaze. Toss the strips of steak to coat. Cover the dish with plastic wrap and let marinade for about 15-30 minutes in the refrigerator.
Prepare a baking dish lined with heavy duty aluminum foil or parchment paper. Take the strips of steak out of the marinade and line them up on the baking dish side by side.
Set the oven to broil and place the baking dish on the middle rack. Broil for about 5 minutes per side, until cooked through.
Meanwhile, prepare the vegetables. Slice up all the vegetable into long strips or julienne slices.
Heat oil in skillet on high heat and add all the vegetables. Saute for 2-3 minutes until slightly tender but still crunchy. Add the minced garlic, some salt. Remove from heat and set aside.
In a small pan, add the remaining marinade and bring to a boil. Mix together 2 tablespoons of cornstarch with 2 tablespoons of water. Add to the pan and stir into the glaze. Stir well until glaze thickens. If the glaze is too thick add more water about 1/4 cup. Remove from heat and set aside.
Take strip of steak add about 1 tablespoon of the sauteed veg. Line them up vertically. Roll it up. Set them on a shallow baking dish, seam side down. You can secure them with a tooth pick to keep in place. Continue with the rest until done.
When ready to serve, reheat the steaks in oven at 350 F. for about 10 minutes.
Set the rolls on a platter and spoon about 1 tablespoon of the glaze over the top. Sprinkle with chopped scallions and toasted sesame seeds.
Serve with remaining vegetables and steamed rice on the side. Enjoy!