Inspired by a recipe from Cooking Light Magazine
Cook Time: 30 min
1 lb Flank Steak
1/4 Cup Low-Sodium Soy Sauce
2 1/2 Tbs Rice Wine Vinegar, Divided
2 Tbs Mirin
1 tsp Dark Sesame Oil
48 (1 1/2 inch, or 3cm long) Pieces Green Onion Tops about 1 bunch
48 (1 1/2 inch, or 3cm long) Red Bell Pepper Strips, About 1 Large Pepper
1) Cut steak diagonally across the grain into 16 thin slices. Put steak, soy sauce, 1 tablespoon rice wine vinegar, mirin, and sesame oil in large zip lock bag and marinate at least 10 min, preferably 1-2 hours.
2) Remove steak from marinade, put marinade to the side to reserve for later. Place 1 steak slice on a cutting board and place 3 pieces of green onion and 3 pieces of red pepper on steak then roll. Place completed beef rolls on baking sheet.
3) Coat grill pan with cooking spray then heat pan over medium-high heat. Place beef rolls in pan, seem side down and cook for 3 min. Then turn and cook for an additional 3 minutes.
4) While beef rolls are cooking bring reserved marinade and remaining rice wine vinegar to a boil and reduce by about half. pour sauce over rolls then serve