We love finger food that tempts even the pickiest eaters to eat their veggies, and this Top Sirloin Teriyaki Steak Rolls recipe does just that! OK, if you follow this exactly and use top sirloin you may only want it for the adults that can discern higher quality meats so you can easily substitute thin sliced flank steak or skirt steak (and we've used thin slices of london broil before too!).
Turn the kids loose with some toothpicks and watch them eat their vegetables in these Top Sirloin Teriyaki Steak Rolls!
Top Sirloin Teriyaki Steak Rolls Recipe
TIP***If you don't have a meat slicer at home and want a perfect slice, you can usually ask your meat or deli department at the grocery store to cut the meat into thin slices for you.
The Marinade
Any store bought teriyaki will work, but I usually like to use Aloha Teriyaki Sauce Hawaiian Style that I get at an Asian market here in Minot, ND. I use 1 cup of the Aloha teriyaki, 2 tablespoon of Hoisin, 2 tablespoon pineapple juice, and a teaspoon of fresh grated ginger along with a pinch of salt and pepper for the marinade.
Start off by placing your sliced meat into a small bowl with teriyaki and allow to marinade in the refrigerator for at least two hours, preferably longer.
Prep
To prepare the vegetables, wash and cut them into long strips. In this recipe I used zucchini, yellow squash, snow peas, carrots, green onions, and bamboo shoots that I pre-cooked a bit in a large skillet or frying pan on medium high heat, with the first portion of 2 teaspoon of sesame seed oil and 1 teaspoon of Chinese five spice.
Cook
I wanted the vegetables to be crisp but not raw inside the Top Sirloin Teriyaki Steak Rolls, so I only cooked them for about 3 minutes letting them sear to get a bit of color too. I placed my cooked vegetables in a bowl and allowed them to cool for a few minutes before assembling the steak rolls.
Take your thin cut steak and cut it into strips that are about an inch and a half wide, and 5-6 inches long. If your steak is still too thick (more than a quarter inch) use a meat mallet to make it thinner before cutting into strips. Place an assortment of your precooked vegetables in the center of each strip and roll up the steak around them. Hold the steak roll in place for cooking by using two toothpicks inserted through each roll (making an X through the middle).
Fry the top sirloin teriyaki steak rolls in a large skillet or frying pan on medium high heat with the second portion of sesame seed oil. It will take about 5-6 minutes as you will need to turn the steak rolls to ensure that all sides have been cooked to your desired level (the steak rolls that are pictured here were medium rare). You may also need to adjust the toothpicks a bit to reach all surface areas of your teriyaki steak rolls.
Remove the top sirloin teriyaki steak rolls from the frying pan and pull the toothpicks out gently, while holding the end of the steak roll in place. Serve immediately, while nice and hot.
Enjoy!
You may also want to check out these other Asian Recipes
Top Sirloin Teriyaki Steak Rolls Recipe
Ingredients
- 1 lb top sirloin (thin sliced)
- 1 c Aloha Teriyaki Sauce Hawaiian Style
- 2 Tbsp hoisin sauce
- 2 Tbsp pineapple juice
- 1 tsp ginger (fresh, grated)
- 1 pinch each, salt & pepper
- 4 tsp sesame seed oil (2 teaspoon portions - 1 for vegetables, 1 for steak rolls)
- 1 tsp Chinese five spice
- 2 zucchini
- 2 yellow squash
- 4 oz snow peas
- 2 carrots
- 4 green onions
- 4 oz bamboo shoots (8 oz can - only used ½)
Instructions
- Place your thin cut steak into a marinade of teriyaki, Hoisin sauce, pineapple juice, ginger, salt, and pepper. Refrigerate for at least two hours.
- Cut vegetables (zucchini, yellow squash, snow peas, carrots, green onions, and bamboo shoots) into long strips and cook on medium high heat in a large skillet or frying pan with first portion of sesame seed oil and Chinese five spice for seasoning. Cook for only about 3 minutes, letting them sear (minimal stirring). Remove from heat and transfer to a bowl allowing them to cool for a few minutes.
- Cut marinated thin cut steak into strips about 1 ½ inches wide and 5-6 inches long. Place assorted vegetables on the center of each steak strip and roll, using toothpicks to hold the roll in place.
- Heat large skillet or frying pan with second portion of sesame seed oil to medium high heat. Cook the steak rolls, rolling to cook all surface areas, to your desired level (these are shown medium rare). Remove from heat and carefully remove the toothpicks. Serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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