Teriyaki Stake Roll-ups!

Ingredients

(For 8 roll-ups)⁣⠀
1 lb flank steak(455 g), or skirt steak⁣⠀
½ cup soy sauce(120 mL)⁣⠀
3 cloves garlic, minced⁣⠀
1 tbsp ginger, grated⁣⠀
2 tbsp honey⁣⠀
1 lime, juiced⁣⠀
1 tsp sriracha sauce, optional⁣⠀
1 bell pepper, cut into matchsticks⁣⠀
1 carrot, cut into matchsticks⁣⠀
½ zucchini, cut into matchsticks⁣⠀
16 stalks asparagus, halved⁣⠀
1 red onion, sliced

Instructions

1. In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce.⁣⠀
2. Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.⁣⠀
3. Place toothpicks in a bowl and pour water over to prevent toothpicks from burning.⁣⠀
4. Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.⁣⠀
5. Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.⁣⠀
6. Roll the steak up over the vegetables and secure it with a toothpick.⁣⠀
7. In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil for about one minute, take off the heat, and set aside to use as a glaze.⁣⠀
8. In a grill pan or on the grill over medium-high heat, place your steak roll-ups and cook for 2-3 minutes.⁣⠀
9. Flip the roll-up and use a heat-safe brush to brush the glaze on each roll.⁣⠀
10. Cook for about one minute longer and remove from heat. Top with sesame seeds.⁣⠀
11. Serve and enjoy

Nutritional Information ⠀

(Per roll-up)⁣⠀
Calories: 117⁣⠀
Total fat: 3.9g⁣⠀
Saturated fat: 1.3g⁣⠀
Carbohydrate: 8.1g⁣⠀
Of which sugar: 4.7g⁣⠀
Fiber: 1.6g⁣⠀
Protein: 14g⁣⠀
Sodium: 14%⁣⠀
Vitamin A: 44%⁣⠀
Vitamin C: 38%⁣

credits go to @fitnessrecipevideos

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