Beef Sushi Style Roll Ups

These roll-ups are an artless method of constructing a budget cut dinner one thing special! be at liberty to fault the produce mixtures with what you have got obtainable. route note: Use leftover broiled vegetables and rice from a supper enjoyed the previous night.

Ingredients

• 1 tbsp sesame oil
•  2 cloves garlic, minced
•  1 tsp minced fresh ginger
•  3 cups of mixed vegetables (thinly sliced sweet peppers, broccoli florets or trimmed green beans, halved)
•  1 cup cooked rice
•  1 tbsp hoisin sauce
•  2 green onions, thinly sliced
•  8 Thin Cut (Fast-fry) Beef Eye of Round Steaks, about xx lb.
•  2 tsp miso paste
•  1 tbsp vegetable oil

Method

1. In large heavy skillet, heat sesame oil over medium-high heat. Add garlic and ginger; cook, stirring until aromatic, about 1 minute. Add vegetables, cook, stirring to coat in oil. Add splash of water, cover and cook until vegetables are just tender, about 4 minutes. Set aside. In bowl, combine rice, hoisin sauce and green onions.
2. Tenderize each steak by pounding on just one side with a meat mallet or heavy fry-pan. Divide miso paste, using 1/4 tsp per steak, rubbing into tenderized side of each steak. Spread ¼ cup of rice mixture over miso for each piece. Scatter vegetables over rice for each piece. Roll up each, like a jelly roll, starting at short side of the steak. Tie each with 2 to 3 pieces of butcher twine. (Make-ahead: Cover and refrigerate for up to 3 days).
3. Heat oil in large oven-proof non-stick skillet over medium-high heat, add steaks and cook until golden brown, about 4 minutes.
4. Transfer to 400°F oven. Cook, turning once, until cooked to about 140°F inside when tested with digital instant read thermometer, about 10 minutes. Remove from oven and let stand for 5 minutes before serving.

Adapted from HERE