Japanese Steak Rolls With Red Bell Vinegar Dip

• 1 12 cups red bell peppers, seeded, chopped
• 23 cup distilled vinegar
• 13 cup sugar
• 12 teaspoon cornstarch
• 12 teaspoon red pepper flakes
• 1 lb flank steak, trimmed
• salt and pepper
• 16 asparagus spears, trimmed (8-inch )
• 16 scallions, trimmed (8-inch )
• 6 tablespoons seasoned rice vinegar
• 6 tablespoons soy sauce
• 4 teaspoons sugar
• 1 tablespoon toasted sesame oil

1. Process all ingredients for the dip in a food process or blender until smooth.
2. Transfer to a saucepan; boil 5 minute Cool to room temperature.
3. Slice flank steak across the grain into 16 strips about 1/2 thick.
4. Pound each to about 1/8 thickness, then season with salt and pepper.
5. Place 1 asparagus spear and 1 scallion across the short end of a strip of beef.
6. Roll beef around vegetables, secure with a toothpick and place on a shallow baking sheet; roll remaining beef and vegetables.
7. Combine remaining ingredients, pour over beef, and marinate 10 minute Preheat broiler to high.
8. Broil steak rolls 5 minute Remove from pan, tent with foil to keep warm, and strain marinade into a saucepan.
9. Boil marinade until syrupy, about 5 minute Remove toothpicks from steak rolls and top with glaze.
10. Serve with vinegar dip.

red bell peppers, distilled vinegar, sugar, cornstarch, red pepper, flank steak, salt, scallions, rice vinegar, soy sauce, sugar, sesame oil

Taken from www.food.com/recipe/japanese-steak-rolls-with-red-bell-vinegar-dip-459560 (may not work)