Japanese Steak Rolls

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

1. Slice flank steak across the grain into 16 strips, 1/4 to 1/2 inch thick.
2. Pound each to about 1/8" 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. Combine remaining ingredients, pour over beef, and marinate 10 minutes.
6. Broil steak rolls 5 minutes.
7. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan.
8. Remove toothpicks from steak rolls before serving.
9. Boil marinade until syrupy, about 5 minutes.
10. Spoon glaze over each serving.
11. Serve with rice.

flank steak, scallion, rice vinegar, soy sauce, sugar, sesame oil

Taken from www.food.com/recipe/japanese-steak-rolls-116541 (may not work)