Beef, Asparagus, and Carrot Rolls (Steak Roll-Ups)

Ingredients

• 1 cup teriyaki marinade
• ¼ cup scallions, roughly chopped
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 2 tsp brown sugar
• 1 lb. thin sirloin tip steak, sliced into 16 1″ strips
• ½ lb. Asian noodles (I recommend Somen or another Japanese wheat noodle)
• 3 carrots, cut into thirds (can also use 8 baby carrots)
• 8 stalks asparagus, ends trimmed off and cut in half
• ½ cup peas, thawed

Instructions

• In a medium bowl, mix together teriyaki sauce, scallions, ginger, garlic, and brown sugar. Add sirloin tip steak to the mixture. Let marinate for at least 30 minutes.
• Cook noodles according to package directions. 
• Remove steak from marinade and roll ⅓ of a carrot and 2 halves of asparagus stalks into each steak slice. You can secure with toothpick if necessary (though beef may also secure to itself).
• Place each wrap in a lightly oiled pan over medium heat and cook until browned on each side.
• Toss peas with cooked noodles and serve beef rolls on top. Pour any extra sauce in pan over the top.