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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.