Categories: BEEF, ENTREE, Faves

Ingredients

• 1 lb skirt or flank steak, cut into 4 steak shaped pieces, pounded flat (this can usually be found already done in the grocery store)
• 1 bunch scallions, ends trimmed
• 4 carrots, scrubbed, sliced lengthwise into 6-8 thin pieces
• 1 cup teriyaki sauce (low-sodium if desired)
• 15 oz can beef broth ((low-sodium if desired)
• salt and pepper to taste
• 1/2 tsp Chinese 5-spice powder
• Toothpicks

Directions

1. Season steak with salt, pepper, and 5-spice. Lay 1 steak piece on cutting board. Place 1 scallion (halved) and 3 carrot pieces lengthwise over. Roll into a long sushi like roll. Insert toothpicks as needed to hold roll together. Do the same procedure with remaining steak pieces and vegetables. Heat a large non-stick skillet, over medium heat. Add 1/4 cup teriyaki and 1/3 cup broth to the pan, heat through. Carefully add steak pieces, 2 at a time. Simmer in liquid, 5-8 minutes (if there is not enough liquid to cover pieces 1/2 way for most of the cooking time, add more broth and a touch more teriyaki). Finish by adding 2 more tablespoons teriyaki to pan, or brush on and turn to cook (if liquid has dissolved). Repeat with 2 other uncooked beef rolls. Serve with additonal teriyaki sauce, brown jasmine rice, and a green salad with carrot ginger dressing.

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