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Hoisin Steak Rolls

3 Ratings
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Serves: 12 (1 roll each)

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All you need:

  • 1 (12 oz) New York strip steak
  • 1/2 c. hoisin sauce
  • 2 tbsp lime juice
  • 1 tbsp Hy-Vee honey
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1 tsp peeled and grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp chile-garlic sauce, such as sriracha
  • 1/2 tsp Hy-Vee crushed red pepper flakes
  • 1/4 tsp Hy-Vee black pepper
  • 12 wooden toothpicks
  • 12 asparagus spears
  • 1/2 red bell pepper
  • 1/2 medium zucchini
  • 1/2 medium summer squash

All you do:

  1. Trim fat from steak. Cut steak lengthwise into 12 thin slices. Place steak in a large resealable plastic bag set in a shallow dish.
  2. For honey-hoisin marinade, in a small bowl combine hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes and black pepper. Pour marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally.
  3. Soak toothpicks in water for at least 30 minutes before grilling.
  4. Cut asparagus spears from the top into 2-1/2-inch lengths; reserve bottom of spears for another use. Cut bell pepper, zucchini and summer squash into 2-1/2-inch long matchstick-size pieces. Set aside.
  5. Preheat grill.
  6. Drain steak, reserving marinade.
  7. Gather one of each vegetable; wrap a steak strip around the vegetables and secure with a toothpick. Continue with remaining beef strips.
  8. Heat reserved marinade in saucepan to boiling.
  9. Place steak rolls on a lightly greased grill rack directly over medium coals. Grill for 3 to 5 minutes or until steak is done, turning once and brushing with marinade.
  10. To serve, transfer steak rolls to a platter and brush with remaining marinade.

Daily Values:

6% vitamin A 0% calcium
20% vitamin C 4% iron

Nutrition Facts per serving:

Calories: 90 Protein: 6g
Carbohydrate: 8g Saturated Fat: 1.5g
Cholesterol: 15mg Sodium: 410mg
Dietary Fiber: 1g Sugars: 5g
Fat: 4g Trans fats: 0g
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