| Ingredients |
1 lb flank steak, stir fry meat is perfect, already been flattened
8 spears Asparagus, steamed and cut in half
MARINADE
2 tbsp Soy sauce
1 tsp Sesame oil
1 clove Garlic, minced
1 tsp Ginger, ground
1 squeeze Lemon, about a tsp
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| Preparation |
1. If you are using stir-fry meat, you will not need to do the first part. If you are using regular beef, your want to use a meat mallet, cover your beef with plastic wrap and beat to 1/4 inch thick.
2. In a marinade dish, combine all the marinade ingredients. Mix well and dredge your beef through, ensuring it is all covered. Cover the dish and put in the refrigerator for at least 1 hour. I like to marinade it all day. If time allows, flip the meat through-out the time it sits in the marinade.
3. To make your roulades, take your steamed asparagus cut it in half. Reserve your marinade. Take your flanks and cut in half so you have 2 parts at about 6 inches x 3 inch rectanbles. Laying your meat with the short ends facing you, place two pieces of asparagus. Rolling away from you, roll the beef. Secure with a toothpick. Set aside. Continue until you have rolled all the beef.
4. Because the meat was beat so thin, it will cook very quickly. On medium high grill. cook the roulades for about 10-15 minutes, turning frequently to cook all sides. As you cook the beef, continue to baste with your reserved marinade.
5. Once you are done cooking, put on a plate and cover with tin foil, allowing the meat to rest for at least 5 minutes. The result of the resting will make a difference in how juicy the roulades will stay. Do not overcook.
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Per Serving: 294 Calories; 21 g Fat; 8 g Sat Fat; 73 mg Cholesterol; 564 mg Sodium; 2 g Carb; 0.65 g Fiber; 23 g Protein. |
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