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:
- In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger and set aside.
- Take the marinade mixture out of the big bowl and set it into 2 small bowls (you will have 2 bowls of marinade).
- 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.
- 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!)
- After the meat has marinated, working one at a time, top each beef slice with each vegetable, roll up and secure with a toothpick.
- In the beef marinade that’s leftover from the marinating process, liberally brush the mixture onto each of the roll-ups.
- 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.
- 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.
- Garnish with Greek yoghurt and sesame seeds. Serve immediately.
Nutrition Facts:
- Calories: 375.7 Cal
- Protein: 40.5g
- Carbs: 22.1g
- Fat: 14.2g