Marinated Steak And Bell Pepper Rolls Ups Food

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY

Steps:

• In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
• Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
• Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
• Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
• Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
• Roll the steak up over the vegetables and secure it with a toothpick.
• In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
• Boil for about one minute, take off the heat, and set aside to use as a glaze.
• In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
• Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
• Cook for about one minute longer and remove from heat. Top with sesame seeds.
• Enjoy!

MARINATED STEAK AND BELL PEPPER ROLLS UPS

Steps:

• Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
• After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
• While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
• Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
• Repeat until all veggies and meat are gone.*
• Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
• Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
• Repeat with all roll ups.
• Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

STEAK AND BELL PEPPER ROLL

Steps:

• Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
• Combine vinegar, shallot, and oregano; rub all over the steak.
• Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
• Season top of steak with salt, pepper, and Parmesan cheese.
• Top with spinach and then bell peppers.
• Roll up from the long side and tie at 2 inch intervals with kitchen string.
• Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
• Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
• NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.