Roll-ups are easy to make ahead and loaded with veggies, plus the best Asian sauce. They can be pan-seared or grilled!

I always consider anything that is rolled or stuffed a success, and these steak roll-ups are no different.

These roll-ups have a delicious Asian marinade and are filled with four types of vegetables: asparagus spears (seaweed), zucchini, bell peppers, and carrots. You can add more or fewer veggies according to your taste.

This is what I tried with flank steak, and I wasn’t a fan. The cut was too thick, even when pounded out. It also required a lot of maintenance. It is for this reason that I recommend using thinly sliced sirloin. This is a pricey cut, but it’s worth the cost. I promise.

You can also assemble these ahead of time, throw them on the grill or pan sear if you do not have a grill, and serve as an amazing appetizer or light meal to sneak in those vegetables for your picky eaters.

You’ll probably eat these as an early morning snack, then eat the rest at dinner and again for a midnight snack.


  • Olive oil one tablespoon
  • Two cloves garlic, minced
  • 8 ounces asparagus, trimmed
  • Peel and cut two carrots into matchsticks
  • Cut one red bell pepper into matchsticks
  • One zucchini cut into matchsticks
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Thinly sliced top round or sirloin steak, 1 1/2 lbs.
  • Fresh cilantro leaves chopped into two tablespoons
  • Sesame seeds, one tablespoon


  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup brown sugar in a bag
  • Three cloves garlic, minced
  • Freshly grated Ginger, 1 Tablespoon
  • Sesame Oil, 1 Teaspoon
  • Optional: 1 teaspoon Sriracha (optional).


  • In a large mixing bowl, combine the soy sauce with brown sugar, Ginger, garlic, and sesame oil. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add the garlic, asparagus and bell pepper. Stir occasionally and cook for 3-4 minutes or until the vegetables are crisp-tender. Season with salt and pepper to taste. Set aside.
  • If needed, cut the beef into eight pieces of serving size. Pinch to 1/4 inch thickness if necessary.
  • Roll up each beef slice and secure it with a toothpick. Reserve 2 tablespoons of the soy sauce mixture and brush it onto the rolls. Let them sit for 10 to 15 minutes.
  • Pre-heat a charcoal or gas grill, or place a grill on medium heat.
  • Roll-ups should be placed on the grill with their seam side down. Cook for about 2 to 3 minutes per side.
  • Serve immediately with the remaining two tablespoons of soy sauce mixture. Garnish with sesame and cilantro, if desired.

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