Ingredients

• 1 pound flank steak, trimmed of fat
• 1/2 cup reduced-sodium beef broth, or chicken broth
• 3 tablespoon reduced-sodium soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon dry sherry
• 2 teaspoons toasted sesame oil
• 1 teaspoon chile-garlic sauce, (see Ingredient note)
• 2 cloves garlic, minced
• 16 thin asparagus spears, trimmed
• 8 scallions, trimmed
• 1 red bell pepper

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Cooking Directions

Step 1

Bring 1 inch of water to a boil in a Dutch oven.

Step 2

Meanwhile, slice steak in half lengthwise. Cut each half crosswise into 8 strips. Place each strip, cut side up, between 2 pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan until flattened to about 1/8 inch thick. Place the beef in a shallow glass or ceramic baking dish.

Step 3

Whisk broth, soy sauce, brown sugar, vinegar, sherry, sesame oil, chile-garlic sauce and garlic in a medium bowl until the sugar has dissolved. Pour the mixture over the beef, turning to coat. Let marinate 10 minutes.

Step 4

Add asparagus to the boiling water and simmer over medium heat for 2 minutes. Add scallions and cook for 1 minute more. Drain and rinse with cool water. Cut the asparagus in half. Cut the scallions in half crosswise, then lengthwise. Slice bell pepper into 32 thin strips.

Step 5

Place rack in upper third of oven; preheat broiler. Line a baking sheet with foil.

Step 6

To prepare rolls, lay a strip of beef on a work surface. Place 2 pieces of asparagus, 2 pieces of scallion and 2 pieces of bell pepper crosswise on the beef. Roll the beef around the vegetables. Place the roll, seam-side down, on the prepared baking sheet. Continue with the remaining beef and vegetables, making 16 rolls total. Transfer the remaining marinade to a small saucepan.

Step 7

Broil the rolls until the beef is cooked through, 8 to 10 minutes.

Step 8

Meanwhile, bring the marinade to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Serve rolls topped with the reduced marinade.