Nutritional Chart
Calories: 491 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 72 g
- 51 g
- 22 g
Ingredients Needed for Veggie and Steak Rolls
For the veggies:
½ tablespoon vegetable oil
1 ounce butter
1 zucchini, julienne
1 teaspoon worcestershire sauce
2 garlic cloves, crushed
¼ cup balsamic vinegar
1 teaspoon brown sugar
1 carrot, julienned
1 red bell pepper julienned
1 yellow bell pepper, julienned
1 teaspoon Italian seasoning
For the beef:
16 ounces of beef tenderloin sliced into 6
½ tablespoon vegetable oil
1 ounce butter
salt
How to Make Veggie and Steak Rolls
- For the veggies:
Add the vegetable oil to a saucepan over low heat and melt the butter. Add the zucchini, Worcestershire sauce, garlic, balsamic vinegar, brown sugar, carrot, red and yellow bell pepper, and herb seasoning, too, stirring in the process. Cook and stir for 5-10 minutes. Set aside. - For the beef:
Wrap 4-5 pieces of julienned veggies in a slice of beef. Repeat with all slices. - Add the vegetable oil to a skillet over medium heat. Melt the butter in it.
- Add the beef-veggie rolls and sprinkle some salt. Cook them on all sides until golden brown.
- Serve the veggie and beef rolls on a bed of lettuce, garnished with lemon and lime wedges.