STEAK ROLL-UPS

Ingredients:

For the Steak Roll-Ups:

• 150g Red Meat (Lean Beef, Veal, Lamb Leg, Kangaroo, Goat, Camel) 
• 1 teaspoon extra virgin olive oil (7g)
• 50g carrots, cut into matchsticks
• 2 garlic cloves, chopped
• 50g red bell pepper, cut into matchsticks
• 50g zucchini, cut into matchsticks
• 10g fresh cilantro, chopped
• 1 teaspoon sesame seed
• Salt and pepper to taste 
• 2 tablespoon Greek yoghurt

For the Marinade:

• 2 tablespoon soy sauce 
• 1 teaspoon brown sugar
• 1 garlic cloves, minced
• 1/2 tablespoon freshly grated ginger
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger and set aside. 
2. Take the marinade mixture out of the big bowl and set it into 2 small bowls (you will have 2 bowls of marinade).
3. Heat olive oil in a large skillet over medium-high heat. Add the garlic, carrots, bell pepper, and zucchini. Saute, stirring occasionally, just until crisp-tender, about 3 to 4 minutes; season with salt and pepper, to taste. Set aside.
4. Cut beef into thin serving-size pieces, pounded to ¼-inch thick if needed. Put beef in a bowl and liberally brush the largest bowl of marinade on and let marinate in the refrigerator for at least 30 minutes. (The longer it marinates, the better!)
5. After the meat has marinated, working one at a time, top each beef slice with each vegetable, roll up and secure with a toothpick.
6. In the beef marinade that’s leftover from the marinating process, liberally brush the mixture onto each of the roll-ups.
7. Preheat a gas or charcoal grill to medium heat. Add roll-ups to the grill, seam-side down, and cook until browned, about 2-3 minutes per side.
8. After you remove these from the grill, brush the marinade that was not used that was set aside on top of your cooked roll-ups. 
9. Garnish with Greek yoghurt and sesame seeds. Serve immediately.

Nutrition Facts:

• Calories: 375.7 Cal
• Protein: 40.5g
• Carbs: 22.1g
• Fat: 14.2g