My oldest daughter’s first year away from home was spent living in a dorm. This year, she decided it was time to spread her wings and give independence a try. She shares a 4 bedroom apartment with 3 friends. With this new found freedom comes more responsibility. Unlike the dorm life, there is not an around the clock meal plan when an apartment is your home.
She has learned that even though it is cheap and tasty, one cannot survive on macaroni and cheese alone. She enjoys cooking at home, but realized that cooking in a college apartment is different. With a limited budget, a less than ideally equipped kitchen, and a pantry that is far from full stocked, making a healthy, delicious and cost conscious meal can be a challenge. With some free time while home for her holiday break, she asked me to help her out with a new dinner recipe that she could make for herself and her roommates.
Sweet Soy Glazed Steak Rolls with Asparagus and Scallions is a recipe that fits a college student’s schedule and pocketbook. With demanding classes, endless homework, a part-time job, and undoubtedly a busy social life, a perfect college dinner recipe is one that is flexible. This entrée can be assembled up to 24 hours in advance which my daughter said is a bonus. As her schedule varies day-to-day being able to prep dinner when she has some free time is an advantage. She also commented that she is more inclined to make a recipe that has a few ingredients and doesn’t involve any fancy cooking techniques. And for about $5.00 per serving, it won’t be a hard hit on the food budget.
Even with not much money, not much kitchen equipment, and a varying daily schedule, preparing a dinner that is easy, healthy, and a little indulgent is well within the reach of a college student. Sweet Soy Glazed Steak Rolls with Asparagus and Scallions is a recipe that is a step up from ramen noodles, scrambled eggs, or ordering a pizza that any college student can prepare.Print
- Preheat oven to 450 degrees. Place a baking rack in a large baking sheet. Set aside.
- In a small bowl, combine soy sauce, mirin, rice wine vinegar, sesame oil, and brown sugar for the marinade. Set aside.
- Lay steak flat on a cutting board. Slice very thin pieces against the grain and on an angle. You should have about 30 pieces of very thin steak.
- Cut off the tough bottoms of the asparagus spears and the root ends of the scallions. Cut the vegetables into 3-inch pieces.
- To assemble the steak rolls, lay one piece of meat flat on a work surface with the skinny end facing you. Place 2 pieces of asparagus and 1 piece of scallion at the end of the meat and roll up jelly roll style. Place in a large shallow glass dish. Roll remaining meat with the asparagus and scallions. Pour marinade over rolls. Marinate for at least 15 minutes and up to 24 hours. Occasionally turn the steak rolls so the marinade evenly coats all sides.
- After the marinating time, place the steak rolls on the prepared baking rack and sheet. Roast for about 8 to 10 minutes until browned and slightly charred. Meanwhile, pour any remaining marinade in to a small pot and bring to a boil and cook for 1 – 2 minutes.
- Remove the steak rolls from the oven, place on a serving dish, and drizzle with the reduced marinade.
- Top rolls with sesame seeds and serve with rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: entree