CategoryDifficultyBeginner

A fun easy and adaptable recipe for pan seared steak rolls stuffed with veggies and topped with a delicious balsamic glaze steak sauce.

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 8-10 Sirloin/Minute Steak (beaten flat)
 Salt & Pepper
 3 tablespoon Worcestershire Sauce
 1 tablespoon Olive Oil
 3 teaspoon Garlic
For the Veggie filling
 1 Carrot
 1 Bell Pepper
 1 Zucchini
 5-6 Green Onions
 2 cloves of garlic
 1 tsp Italian herb seasoning
For the Shanghai Glaze
 2 teaspoon Butter
 1/2 Onion
 1/4 cup Balsamic Vinegar
 1 tablespoon Coconut Flour
 1/4 cup Soy Sauce
 3 tablespoon Xylitol Sweetener
 1 Beef Stock Cube
 1/4 cup Water

1

Cut the steak into 8cm wide strips and tenderize the meat with a meat hammer.

2
3

Season the steak strips generously on both sides with salt, pepper and Worcestershire sauce and let them marinade for at least 60 Minutes.

4
5

Julienne the carrot, bell pepper and zucchini into matchstick size pieces, (little longer than the width of the steak strips). I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks.

6
7

Melt the butter in a small saucepan on medium heat.

8
9

Add the finely chopped onion and sautee it for 2 minutes until they turn soft and translucent.

10
11

Add the balsamic vinegar, xylitol, wine and beef stock and stir.

12
13

Bring to a boil and reduce to almost half its volume. (thicker and have the consistency of syrup.)

14
15

The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

16
17

In the same pan add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

18
19

Turn the heat up to high and toss in the carrots, bell pepper and zucchini and stir fry the veggies for no longer than 3 Minutes.

20
21

Season with the Italian herb seasoning and salt and transfer the veggies to a bowl.

22
23

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

24
25

Heat a large pan over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.

26
27

Remove the toothpick and serve with the sauce spooned over the top of each roll.

Ingredients

 8-10 Sirloin/Minute Steak (beaten flat)
 Salt & Pepper
 3 tablespoon Worcestershire Sauce
 1 tablespoon Olive Oil
 3 teaspoon Garlic
For the Veggie filling
 1 Carrot
 1 Bell Pepper
 1 Zucchini
 5-6 Green Onions
 2 cloves of garlic
 1 tsp Italian herb seasoning
For the Shanghai Glaze
 2 teaspoon Butter
 1/2 Onion
 1/4 cup Balsamic Vinegar
 1 tablespoon Coconut Flour
 1/4 cup Soy Sauce
 3 tablespoon Xylitol Sweetener
 1 Beef Stock Cube
 1/4 cup Water

Directions

1

Cut the steak into 8cm wide strips and tenderize the meat with a meat hammer.

2
3

Season the steak strips generously on both sides with salt, pepper and Worcestershire sauce and let them marinade for at least 60 Minutes.

4
5

Julienne the carrot, bell pepper and zucchini into matchstick size pieces, (little longer than the width of the steak strips). I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks.

6
7

Melt the butter in a small saucepan on medium heat.

8
9

Add the finely chopped onion and sautee it for 2 minutes until they turn soft and translucent.

10
11

Add the balsamic vinegar, xylitol, wine and beef stock and stir.

12
13

Bring to a boil and reduce to almost half its volume. (thicker and have the consistency of syrup.)

14
15

The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

16
17

In the same pan add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

18
19

Turn the heat up to high and toss in the carrots, bell pepper and zucchini and stir fry the veggies for no longer than 3 Minutes.

20
21

Season with the Italian herb seasoning and salt and transfer the veggies to a bowl.

22
23

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

24
25

Heat a large pan over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way.

26
27

Remove the toothpick and serve with the sauce spooned over the top of each roll.

Shanghai Steak Rolls