¼ cup bragg liquid aminos or low-sodium soy sauce, substitute coconut aminos
2 tbsp organic raw honey
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp sesame oil
1 mandarin orange, juice only
5 tbsp fresh cilantro (coriander)
Set oven to 375°F
Cut your vegetables into thin strips/pieces.
Slice flank steak in half to make it thinner, then cut into several strips.
In a bowl, mix ingredients of the marinade together. Set aside about quarter-cup marinade for brushing after baking. Add steak strips and marinate for at least 20 minutes.
Take a strip of steak and place it flat down on a plate or table. Add zucchini, 1 asparagus spear, carrots, bell pepper and kale. Roll it up and repeat until all steak has been used. If needed, you can use a toothpick to secure the rolls.
Sear the rolls in a nonstick skillet for about 1 minute in order to 'cook close' the rolls. Place the rolls on a baking rack and bake for 15 minutes at 375°F
Brush the baked steak rolls with the marinade that you set aside.