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These Beef, Asparagus, and Carrot Rolls (steak roll-ups) are a simple-to-make dinner that combines your love of steak with your need for veggies!

Beef, Asparagus, and Carrot Rolls (Steak Roll-Ups)

These Beef, Asparagus, and Carrot Rolls (steak roll-ups) are a simple-to-make dinner that combines your love of steak with your need for veggies!
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Course: Entree
Cuisine: American, Asian, Eclectic
Keyword: Beef Rolls, Steak Rolls
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinade Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 cup teriyaki marinade
  • ¼ cup scallions, roughly chopped
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • 2 tsp brown sugar
  • 1 lb. thin sirloin tip steak, sliced into 16 1" strips
  • ½ lb. Asian noodles (I recommend Somen or another Japanese wheat noodle)
  • 3 carrots, cut into thirds (can also use 8 baby carrots)
  • 8 stalks asparagus, ends trimmed off and cut in half
  • ½ cup peas, thawed

Instructions

  • In a medium bowl, mix together teriyaki sauce, scallions, ginger, garlic, and brown sugar. Add sirloin tip steak to the mixture. Let marinate for at least 30 minutes.
  • Cook noodles according to package directions. 
  • Remove steak from marinade and roll ⅓ of a carrot and 2 halves of asparagus stalks into each steak slice. You can secure with toothpick if necessary (though beef may also secure to itself).
  • Place each wrap in a lightly oiled pan over medium heat and cook until browned on each side.
  • Toss peas with cooked noodles and serve beef rolls on top. Pour any extra sauce in pan over the top.
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