Recipe Friday is our recurring blog showcasing recipes featuring items we have on sale in our ad for the week.
½ cup San-J Teriyaki Stir-Fry & Marinade
3 tablespoons avocado oil
1 tablespoon chopped fresh cilantro
1½ pounds ﬂank steak
4 Fresh Asparagus Spears, trimmed and cut crosswise into 3-inch pieces
3 green onions, trimmed and cut crosswise into 3-inch pieces
½ medium Red Bell Pepper, thinly sliced
½ cup matchstick-cut carrots
2 teaspoons sesame seeds
1. In large zip-top plastic bag, combine marinade, 2 tablespoons oil and cilantro. On cutting board, place steak between 2 pieces of plastic wrap; with ﬂ at end of meat mallet, pound steak to ﬂatten to ¼-inch thick. Remove plastic wrap; cut steak into 12 pieces (about 3 x 5 inches each). Transfer steak to plastic bag; seal bag, pressing out excess air, and refrigerate 1 hour.
2. Remove steak from marinade; reserve marinade. On cutting board, lay steak pieces ﬂ at with short ends towards you; place asparagus, onions, pepper and carrots horizontally over center of steak pieces. Starting from short end, tightly roll steak around vegetables to enclose; secure with toothpicks.
3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak rolls and cook 4 minutes, turning ¼ turn every minute. Add reserved marinade; cook 1 minute, turning rolls to coat. Remove rolls from skillet; carefully remove toothpicks. Sprinkle rolls with sesame seeds; serve with marinade in skillet.
Approximate nutritional values per serving: 397 Calories, 24g Fat (7g Saturated), 72mg Cholesterol, 870mg Sodium, 12g Carbohydrates, 1g Fiber, 8g Sugars, 6g Added Sugars, 32g Protein