Beef Rolled Veggies

Beef Rolled Veggies


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Serve it up as an appetizer or as part of a main dish. This deliciously versatile recipe for beef rolled veggies won't disappoint.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large onion, cut into matchsticks
  • 2 carrots, peeled and cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • salt
  • pepper
  • 1½ lbs thin-sliced sirloin steak
  • Marinade:
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger

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In a large bowl, whisk together soy sauce, garlic, ginger and sesame oil. Heat the olive oil in a large skillet on medium heat. Add the garlic, carrots, onion and bell peppers. Cook, mixing occasionally for 3-4 minutes, or until tender. Season with salt and pepper to taste. Set aside when done. Cut beef into 6 pieces, pounded down to ¼ inch thickness. Roll out the steak and top each piece with a mix of veggie stalks. Roll each piece up and secure with a toothpick. Brush the rolls with the soy and let sit for 10 minutes. Place a pan over medium heat and add the rolls to the pan, seam side down. Cook 2-3 minutes on each side, or until browned.

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