Easy make-ahead roll ups with tons of veggies and the best Asian marinade loaded with so much flavor. Can be grilled or pan seared!

Asian Steak Roll Ups - Easy make-ahead roll ups with tons of veggies and the best Asian marinade loaded with so much flavor. Can be grilled or pan seared!

Anything that’s stuffed or rolled is always, ALWAYS, a win in my book, and these steak roll ups are no exception.

With an amazingly flavorful Asian marinade, these roll ups are stuffed with four different kinds of vegetables – asparagus spears, zucchini, bell pepper, and carrots, although you can really add more or less veggies to taste. 

Now I have tried this with flank steak and I was not a fan. It was too thick of a cut, even after pounding it out, and it required too much maintenance. That being said, I highly recommend using thin sliced sirloin. It is a more expensive cut but well worth it. I promise.

These can also be assembled ahead of time and thrown on the grill (or pan seared if you don’t have a grill) and served either as a mind-blowing appetizer or light dinner to sneak in all those veggies for your picky eaters.

If you’re anything like us, you’ll munch on these as an appetizer early on in the day, and then devour the rest for dinner, and then again as a midnight snack.

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 ounces asparagus, trimmed
  • 2 carrots, peeled and cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ pounds thin-sliced sirloin or top round steak
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon sesame seeds

For the marinade

  • ½ cup reduced sodium soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper, to taste. Set aside.
  • Cut beef into 8 serving-size pieces, pounded to 1/4-inch thickness, if needed.
  • Working one at a time, top each beef slice with vegetables, roll up and secure with a toothpick. Reserving 2 tablespoons, brush soy sauce mixture onto the roll ups and let sit for 10-15 minutes.
  • Preheat a gas or charcoal grill or place a grill pan over medium high heat.
  • Add roll ups to the grill, seam-side down, and cook until browned, about 2-3 minutes per side.
  • Serve immediately with remaining 2 tablespoons soy sauce mixture, garnished with cilantro and sesame seeds, if desired.