Another extraordinary part of the Sara-TQ Asian dinner extravaganza. The flavor in this meat was so incredible because of the soy sauce and red curry paste. I’ll let the pictures speak for themselves. Make sure you let your mouse scroll over the pictures for the caption!

Pan Seared Asian Steak Rolls
Adapted from Steamy Kitchen’s Pan-fried Steak Rolls

Meat
Steamy Kitchen says to get a flank steak, cut it in 8 pieces, and pound them out thinly. My butcher was out of flank steak, so I just asked him for pounded thin cuts of meat. We made five steak rolls.

Marinade
1 tablespoon soy sauce
1 teaspoon sesame oil
freshly ground pepper
1 tsp red curry paste
ginger and garlic

Sauce
1 or 1/2 tablespoon red curry paste
1 tablespoon soy sauce
2 cloves garlic, thinly sliced
few tablespoons of broth

Filling
Carrots, sliced in matchsticks
Bell peppers, sliced in matchsticks
Scallion, slivered

1. Mix all the ingredients for the marinade, making sure to dissolve the red curry paste into the soy sauce. Marinate the meat for at least 30 min or up to 2 hours.
2. Lay each piece of meat flat and put a few carrot, bell pepper, and scallion strips in each. Roll and tie with string.
3. In a hot pan with vegetable some oil, sear meat about three minutes per side or until done to your liking. Remove the meat and cover it. Cut off the strings, too.
4. Drain the oil. In the same pan, make the sauce: throw in the garlic, red curry paste, etc. and stir until well combined and reduced. If it’s too salty, add more broth to thin it out.
5. Pour the sauce over the meat. Eat!

Serve with rice and naked shrimp dumplings!

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