Skip to main content

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
https://www.instagram.com/p/CBIwBXHIN5J/?utm_source=ig_web_copy_link

Comments

Post a Comment

Popular posts from this blog

Vegan Pecan Pie!

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O...
Post a Comment
Read more

Roasted Cauliflower Tacos!

Ingredients 2 tsp chili powder 1 tsp cumin 1 tsp paprika 2 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp salt 1/2 tsp ground pepper 1/3 cup oil with a high smoke point (I use avocado oil) 1 cauliflower head (4 cups florets) Instructions Mix all spices together with oil (add more oil if needed). Once mixed, cover the cauliflower with it. Place the cauliflower on a parchment-lined baking sheet and roast at 450 for 20 minutes. Cook tortillas or warm-up premade ones. Add the cauliflower and your favorite toppings and enjoy! credits go to @mimtanie on Instagram https://www.instagram.com/p/CBrr3M3pJwv/?utm_source=ig_web_copy_link
Post a Comment
Read more