Steak-wrapped string beans
A little break from the barrage of desserts, and a great dish to serve at a party.
Steak has an excellent reputation in the culinary world, and the only thing better than cooking it to perfection is creating a work of art with your steak that’s almost too pretty to eat. And of course, when your guests stop oohing and aahing long enough to take a bite, they’ll be exclaiming over the fabulous taste.
- 12 4-inch strips flank steak, pounded into 1/8" thickness
- 24 string beans
- 12 yellow wax beans
- 1 bunch scallions
- 5 tablespoons soy sauce
- 5 tablespoons seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1/2 cup water
- 1 tablespoon consomme
- Seasoned salt
- Black pepper
- 1 teaspoon flour
- Sesame seeds, optional
Turn on broiler. Prepare a shallow baking sheet with parchment paper.
Wash and dry scallions, and discard intersection between white and green parts.
Sprinkle steak strips with salt and pepper. Lay strips on parchment paper, and place 2-3 beans and a piece of scallion in the center. Roll up the steak at an angle so it doesn’t overlap (layered meat will slow down the cooking process).
Whisk together soy sauce, sesame oil, vinegar and sugar, and pour over steak wraps.
Marinate for 15 minutes to allow flavors to be absorbed into the meat.
Broil steaks for eight minutes, and then remove from oven. Lower oven to 350.
Pour marinade into small pot, and add a teaspoon of flour, water and soup mix. Whisk until smooth. Turn heat to medium high, bring to a boil, and allow to simmer for five minutes or until thickened.
Pour over steaks, and return to oven covered for 10-20 minutes, depending on how well done you like your steaks.
Sprinkle with sesame seeds (and extra sliced scallions) immediately before serving. Serve over a bed of rice or mashed potatoes.