Ingredients: 6-8 ounces of sirloin roast – sliced very thin. ½ cup asparagus spears ½ cup sliced red peppers. ½ cup sliced orange peppers. ½ cup zucchini spears ½ tsp salt ½ tsp pepper 2 tbsp fresh cilantro chopped. 1 tsp toasted sesame seeds- optional
Marinade:
¼ cup coconut aminos – or soy seasoning
1 tsp garlic chili paste.
1 tsp fresh grated ginger
1 tsp sesame oil
Method:
Place sirloin roast in freezer to until it firms up a bit – this enables you to slice nice and thin. In a small bowl whisk together coconut aminos, garlic chili paste, fresh ginger, and sesame oil, set aside. In a large skillet over medium heat sauté asparagus spears, peppers, and zucchini until tender crisp, sprinkle over the salt and pepper as they sauté. Remove from heat and set aside. Slice your sirloin nice and thin, if you need to you can pound with meat mallet to reach desired thickness. One at a time roll up veggie spears in slices of sirloin, secure with toothpick. Brush rollup with marinade and set on plate, repeating until all sirloin and veggies are used. You can grill or pan sauté rollups over medium high heat – turning to cook both sides – it will only take a few minutes per side. Plate and brush with any remaining marinade and garnish with cilantro and sesame seeds if desired.
Tip: recipe easily doubles, triples…. Tip: weigh roast before slicing to easily separate into portions. Tip: Substitute any vegetables you prefer. Tip: Double the marinade for extra spicy rollups