Ingredients

• 1 pound flank steak, trimmed
• 16 asparagus spears, 8 long, trimmed
• 16 scallion pieces, 8 long trimmed
• 6 tablespoons seasoned rice vinegar
• 6 tablespoons soy sauce
• 4 teaspoons sugar
• 1 tablespoon toasted sesame oil

Directions

1. Slice flank steak across the grain into 16 strips, ¼ to ½ inch thick.
2. Pound each to about ⅛” thick and season with salt and pepper.
3. Place one asparagus spear and one scallion spear across the short end of a strip of beef.
4. Roll beef around vegetables and secure with a toothpick.
5. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables.
6. Combine remaining ingredients, pour over beef, and marinate 10 minutes.
7. Broil steak rolls 5 minutes.
8. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan.
9. Remove toothpicks from steak rolls before serving.
10. Boil marinade until syrupy, about 5 minutes.
11. Spoon glaze over each serving.
12. Serve with rice.

Notes