Beef, Asparagus, and Carrot Rolls

I have the tendency to often waltz into the grocery store with no real plan and just sort of make things up as I go along. (I’m sure this does not surprise my parents one bit.) The other day, I found myself at the grocery store, again, with no real plan in mind of what I was going to make for dinner. I grabbed a basket, wandered around, checked out some ingredients and before I knew it I realized I probably should have grabbed a cart instead… totally over packed the basket. Great arm workout though.

I ended up finding some thin sliced sirloin tip steak and remembered just a few days before, seeing a recipe on kitchencow.com for Beef, Asparagus, and Carrot Rolls. I, of course, couldn’t remember the recipe while I was at the grocery store (or even what website I had seen it on so I couldn’t even look it up from my phone), so I made it up as I walked from aisle to aisle! On the back of the Kikkoman Teriyaki Marinade bottle there was mention of mixing in your own ingredients to make your own marinade so I added those ingredients to the basket!

Here is what you’ll need for everything:

• 1/2 cup teriyaki marinade
• 2 tablespoons green onion, roughly chopped
• 1/2 teaspoon ginger root (YUM!)
• 1 clove of garlic
• 1 teaspoon brown sugar (YUM again!)
• 1/2 lb thin sirloin tip steak
• Carrots (I used petite carrots but you can also buy large sticks of carrots and slice them to size)
• Asparagus cut into thirds
• I chose to use organic somen, which is a round Japanese wheat noodle (it cooks in 2 minutes which is basically the main reason why I love it) to place the wraps on top of and to help absorb all of the delicious sauce. I also added some peas for another vegetable.

Here’s what you do:

In a mixing bowl, add teriyaki, green onion, ginger root, garlic, and brown sugar then add the thin sliced sirloin tip steak to the mixture. Let sit for at least 20-30 minutes.

Now take your precut asparagus and the petite carrots and roll them into the beef. The recipe on kitchencow.com also suggests using toothpicks if necessary. If you’re using really thin sliced beef (which I was) it will stick to itself, so there isn’t really a need for the toothpick.

Place each wrap in a lightly oiled pan cooking until nicely browned on each side.

Once cooked, pour all of the extra marinade in the skillet, so you’ll have a nice sauce… you’d be insane to let that go to waste!

Serve on top of a nice bed of light noodles.

As I sat down to enjoy this, I realized these wraps would be terrific as a passed appetizer when you’re entertaining. They’re so easy to pick up with one hand and extremely simple to eat since the beef melts in your mouth.

[Ches]