Chinese Beef Rolls

What to do with a flank steak?  I was in the mood for something Asian and Google led me here.  Of course I'm going change up the recipe just a bit, I hope you enjoy my adaptation. 

To be honest making the rolls is a bit of a pain, but they are oh so good.  The meat should really marinade for 24 hours, so you need to plan ahead.

Ingredients List

Meat:

  • 1 large flank steak (get one with most the fat removed)

Marinade: 

  • 1/3 Cup of Soy Sauce (I prefer dark)
  • 1 Cup of Olive Oil
  • 1 Tbsp of minced ginger\* (or 1/4 cup grated ginger)
  • 2 tsp of crushed garlic\* ( or 3 cloves minced)
  • 1 Tbsp of Chili Garlic Sauce

\* Instead of crushing garlic and grating ginger, I buy the fresh pre-crushed/minced varieties you can find at your super market.  Just removes a little of the prep time.

Other:

  • 1/2 Cup of Toasted Sesame Seeds (I prefer to toast my own, but you can buy them pre-toasted)
  • 2 bunches of green onions, green part only.  Sliced in 1/2 the long way.
  • Hoisin Sauce

Directions

Combine all the marinade ingredients and whisk together.  Taste the sauce.  If it tastes like it needs more salt, add a bit more soy.  More kick, add a bit more chili garlic sauce or red pepper flakes.  Reserve a small amount (1/4 cup or so) for dipping sauce if desired (refrigerate).

Put flank steak in a 1 gallon zip lock bag and pour marinade over it.  Zip it, and toss it around to ensure good coverage.

Put in refrigerator and let marinate for 24 hours.  Toss the bag around a few times during this time to make sure all the meat is getting the marinade.

Cooking (Next Day)
  • Remove zip lock bag from refridgerator and let steak come to room temperature
  • Heat your grill up to high (about 600 or so degrees) - Broiler should also be fine if you lack a BBQ
  • Grill about 5 minutes on each side.  This will vary depending on the thickness of the flank steak you got.  To be sure use a meat thermometer and cook until medium rare (or to your liking)
  • Remove steak from grill.  Let rest for 5 minutes, then stick the steak in the freezer for 30 minutes to let it firm up.

Assembly:

With a sharp knife (dull knife, dull chef) slice the flank steak at an angle, against the grain about 1/4" thick.

(Depending on how tapered your flank steak is, the end pieces will probably be too short to use.  Consider them a treat for the cook!)

Your slices should look like this:

 

Smear hoisin sauce on the strip of beef

 

Sprinkle with toasted sesame seeds.  Use the hand that you didn't use to smear on the hoisin sauce, otherwise the seeds will just be all stuck to your finger.

Place two of the green onion strips on lengthwise.  (After viewing these pictures, it would be a lot easier to roll the meat by making the onions shorter and placing the other direction.  You just won't get the coverage throughout the roll)

Starting at the end and carefully holding the green onions in place, roll up the steak.  Hold together with a toothpick.

 

Repeat until done. 

Serve with reserved marinade for dipping and an ice cold Tsingtao.
 


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About

My name is Craig Bender aka ThinGuy. I'm a Principal Software Developer for Oracle's Virtual Desktop Engineering group.

I architect and evangelize the use of Oracle's Desktop technology including Sun Ray, Secure Global Desktop, and Oracle VDI.

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