Beef Sushi-Style Roll-Ups

In large heavy skillet, heat sesame oil over medium-high heat. Add garlic and ginger; cook, stirring until aromatic, about 1 minute. Add vegetables, cook, stirring to coat in oil. Add splash of water, cover and cook until vegetables are just tender, about 4 minutes. Set aside. In bowl, combine rice, hoisin sauce and green onions.

Tenderize each steak by pounding on just one side with a meat mallet or heavy fry-pan. Divide miso paste, using 1/4 tsp per steak, rubbing into tenderized side of each steak. Spread ¼ cup of rice mixture over miso for each piece. Scatter vegetables over rice for each piece. Roll up each, like a jelly roll, starting at short side of the steak. Tie each with 2 to 3 pieces of butcher twine. (Make-ahead: Cover and refrigerate for up to 3 days).

Heat oil in large oven-proof non-stick skillet over medium-high heat, add steaks and cook until golden brown, about 4 minutes.

Transfer to 400°F oven. Cook, turning once, until cooked to about 140°F inside when tested with digital instant read thermometer, about 10 minutes. Remove from oven and let stand for 5 minutes before serving.