I accidentally made this recipe up one night when I was attempting a different one. Let me just say that beef with julienne vegetables rolled up inside of it is way easier than it looks. I improvised and ended up with this awesome side dish. It is super quick to cook (the chopping really takes most of the time) and adds a ton of color and flavor to any protein.
Asian-Inspired Julienne Vegetables
- 1 bell pepper, julienned
- 1 carrot (or 5-10 baby carrots, depending on the size), julienned
- 1 zucchini or yellow squash, julienned
- 1/4 onion, sliced thinly
- 1 clove garlic, minced
- 1 Tbsp. (or so) soy sauce
- a dash of crushed red pepper (optional)
- salt and pepper, to taste
Start by chopping the vegetables, keeping them as close to the same size as possible. Then, heat a skillet coated with cooking spray over medium-high heat.
Add vegetables to the pan. Sautee for about 1 minute, and then add soy sauce and seasoning. Play around with the quantities to your taste. Sautee for about 4-5 more minutes, and serve alongside your favorite protein. I actually baked some chicken in the marinade from my pulled chicken sandwiches. I marinated the chicken overnight and baked at 375 for about 35 minutes.