These Asian-inspired rolls lend sophistication to any party platter. Outside round quick-fry steaks are perfect for this quick and satisfying recipe.
Arrange 3 beef slices (about 7x 4 in, 18 x10 cm) on 3 separate sheets of plastic wrap. Divide onions, pepper and mango evenly among each piece of beef and lay slices across beef at end closest to you; tightly roll up meat around vegetables to form a log, using plastic wrap as an aid. Refrigerate in the plastic wrap for 30 minutes or up to 1 day.
Stir together soy sauce, rice wine and sugar in a small bowl until sugar is dissolved.
Remove rolls from plastic wrap. Put rolls in a small baking dish and pour soy marinade over them, turning to coat. Marinate, turning occasionally, 15 minutes.
Heat a 10-inch (25 cm) heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade and pat dry. If rolls won’t stay closed, secure at regular intervals with toothpicks or tie with butcher’s string. Add oil to skillet, swirling to coat bottom, then cook rolls with any extra marinade, turning with tongs, until well browned on all sides, 2 to 4 minutes total (depending on thickness of beef) for medium-rare.
Transfer rolls to cutting board and let sit for 5 minutes. Sprinkle sesame seeds over rolls. Using a sharp knife, slice each roll crosswise into 8 pieces. Serve with sweet chili sauce.
Makes about 24 pieces
*If you find that your beef slices are too thick, gently pound each piece between two sheets of plastic wrap with the flat side of a meat mallet or with a rolling pin to achieve 1/8-inch (2 mm) thickness.
Add a small amount of cooked short grain rice to the filling for a different twist.