Sweet Soy Glazed Steak Rolls with Asparagus and Scallions is a recipe that fits a college student or young professional’s schedule and pocketbook. With demanding classes, endless homework, a part-time job, and undoubtedly a busy social life, a perfect college dinner recipe is one that is flexible. This entrée can be assembled up to 24 hours in advance. Likewise, busy professionals are more inclined to make a recipe that has a few ingredients and doesn’t involve any fancy cooking techniques. And for about $5.00 per serving, it won’t be a hard hit on the food budget. Having a well-balanced diet full of healthy foods is essential for any busy individual. This recipe packs a nutritional punch as it is loaded with protein which promotes alertness and helps with concentration. Also the addition of the asparagus and scallions stimulates healthy digestion, aids in heart health, and boosts immunity. Even with not much money, not much kitchen equipment, and a varying daily schedule, preparing a dinner that is easy, healthy, and a little indulgent is well within the reach of a college student. Sweet Soy Glazed Steak Rolls with Asparagus and Scallions is a recipe that is a step up from ramen noodles, scrambled eggs, or ordering a pizza.
Sweet Soy Glazed Steak Rolls with Asparagus and Scallions
- Total Time: 25 mins
- Yield: 4 1x
Description
Budget and time friendly soy glazed steak rolls with asparagus and scallions.
Ingredients
- 1/2 cup (120 ml) reduced sodium soy sauce
- 1/4 cup (60 ml) mirin (Japanese sweet rice wine)
- 3 tbsp (45 ml) rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 1/2 lb (680 g) flank steak
- 1 lb (450 g) fresh asparagus spears
- 1 bunch scallions
- 2 cups (480 ml) cooked rice, for serving
- Sesame seeds, for garnish
Instructions
- Preheat oven to 450 degrees. Place a baking rack in a large baking sheet. Set aside.
- In a small bowl, combine soy sauce, mirin, rice wine vinegar, sesame oil, and brown sugar for the marinade. Set aside.
- Lay steak flat on a cutting board. Slice very thin pieces against the grain and on an angle. You should have about 30 pieces of very thin steak.
- Cut off the tough bottoms of the asparagus spears and the root ends of the scallions. Cut the vegetables into 3-inch pieces.
- To assemble the steak rolls, lay one piece of meat flat on a work surface with the skinny end facing you. Place 2 pieces of asparagus and 1 piece of scallion at the end of the meat and roll up jelly roll style. Place in a large shallow glass dish. Roll remaining meat with the asparagus and scallions. Pour marinade over rolls. Marinate for at least 15 minutes and up to 24 hours. Occasionally turn the steak rolls so the marinade evenly coats all sides.
- After the marinating time, place the steak rolls on the prepared baking rack and sheet. Roast for about 8 to 10 minutes until browned and slightly charred. Meanwhile, pour any remaining marinade in to a small pot and bring to a boil and cook for 1 – 2 minutes.
- Remove the steak rolls from the oven, place on a serving dish, and drizzle with the reduced marinade.
- Top rolls with sesame seeds and serve with rice.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
Why does the recipe slice the flank steak against the grain and on an angle?
Flank steak has long, prominent muscle fibers. Slicing against the grain cuts through those fibers, making each thin piece tender rather than chewy. Cutting on an angle also produces wider, flatter slices — the recipe says to get about 30 very thin pieces — which are easier to roll around the asparagus and scallions. 
What is mirin and can I substitute it?
Mirin is a Japanese sweet rice wine with a mild sweetness and low alcohol content — it is one of the five ingredients in the marinade alongside 1/2 cup reduced-sodium soy sauce, rice wine vinegar, sesame oil, and brown sugar. Look for it in the Asian foods aisle; if unavailable, a mix of dry sherry and a teaspoon of extra sugar is the most common substitute.
Can I assemble the steak rolls ahead of time?
Yes — the article says this entrée can be assembled up to 24 hours in advance, and the recipe instructs marinating for at least 15 minutes and up to 24 hours, turning the rolls occasionally so the marinade coats all sides evenly.
Why boil the remaining marinade before drizzling it over the finished rolls?
The marinade has been in contact with raw steak for up to 24 hours. Bringing it to a boil in a small pot for 1–2 minutes kills any bacteria from the raw meat, making it safe to drizzle over the cooked rolls as a finishing glaze.
