Sirloin Rolls Recipe

Sirloin Rolls RecipePhoto Credit: Ben Fink


  • 1/4 cup fish sauce
  • 2 tbs. sesame oil
  • 2 tbs. dry sherry
  • 1 tbs. minced shallot
  • 1 tbs. minced scallions, white and green parts
  • 1 tbs. minced peeled lemongrass stalks
  • 1 tbs. soy sauce
  • 1 1/2 lbs. partially frozen sirloin strip steak, fat trimmed, 2½ to 3 in. thick (see note)
  • 6 lemongrass stalks, peeled and trimmed to ¼-in. diameter, then cut into twelve 6-in. pieces
  • 1 tbs. sugar
  • 1/8 tsp. cornstarch
  • 2 tbs. sunflower or canola oil

    How to make it 

  • 1

    In small bowl, mix fish sauce, sesame oil, sherry, shallot, scallions, lemongrass, and soy sauce until well blended. You will have about 3/4 cup of chunky sauce. Divide sauce and place each half in separate bowl. Set 1 bowl aside to use later.

  • 2

    Holding knife at sharp angle, slice sirloin into 12 very thin slices, each 2 1/2 to 3 inches wide. Lay meat on work surface and brush 1 side of each slice with sauce. Lay 1 lemongrass stalk lengthwise along each strip of meat and roll up. Arrange rolls, seam side down, in shallow glass dish. Brush tops and sides with remaining sauce from first bowl. Cover and refrigerate rolls about 1 hour to marinate.

  • 3

    Whisk sugar and cornstarch into reserved sauce.

  • 4

    In sauté pan large enough to hold rolls, heat sunflower oil over medium-high heat. When hot, cook rolls, seam side down, until browned, about 1 minute. Use tongs to turn rolls gently, and continue to cook for another minute or so to brown on all sides. Meat is wrapped loosely around lemongrass, so use care.

  • 5

    Drizzle reserved sauce over rolls and cook 3 to 4 minutes more or until sauce is heated through. Serve immediately.

Healthy Cooking Tip

The steak should be 2½ to 3 inches thick so that when it’s sliced, the pieces will be wide enough to wrap around the lemongrass stalk. Partially freezing the meat will make it easier to slice. Put the meat in the freezer about an hour before you plan to slice it.

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