|1||pound flank steak|
|Salt and Pepper|
|16||asparagus spears, trimmed|
|16||thin green onions, trimmed|
|1||green pepper, cut in strips|
|16||mushrooms (any variety), sliced|
|1||carrot, julienned or thinly sliced|
|1/3||cup seasoned rice vinegar|
|1/3||cup soy sauce|
|1||tablespoon sesame oil|
Slice steak across the grain into 16 strips, about ¼ inch thick (or have it sliced by butcher). Pound each piece very thin. Season with salt and pepper. Place an asparagus spear, green onion, slice of green pepper, and several mushroom and carrot slices on each piece of steak. Roll steak around vegetables and fasten with a toothpick. Place in a shallow glass baking dish.
Combine vinegar, soy sauce, sugar, and sesame oil. Pour over steak rolls. Marinate ½ hour. Drain marinade into a small saucepan.
Broil steak rolls 5 minutes per side, or until desired doneness. While steak is broiling, bring marinade to a boil. Mix cornstarch with a little water and add to marinade. Cook until slightly thickened. Serve over steak rolls.