Seared Teriyaki Beef Rolls with Gingered Vegetables and Cocount Almond Rice

I recently purchased the new Robin Miller cookbook and immediately earmarked this recipe. It was really very good and easy to make. If you don't own a cookbook by Robin Miller, I suggest you purchase this one.

Source: Robin Miller Rescues Dinner

Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper

Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.

Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)