• Coconut oil
• ¼ cup hoisin sauce
• 1 Tbs. coconut aminos
• 1 Tbs. rice vinegar
• 1 Tbs. sesame oil
• 1 lb top round, thinly sliced and cut into about 12 strips
• 8 scallions, cut into 3 inch long pieces
• 1 ½ cups shredded carrots
• 1 cup millet
• 1 cup vegetable broth
• 1 lb asparagus
• Sea salt
• Fresh ground black pepper

Directions:

1. Heat grill.  Fold four 18 inch long pieces of foil in half; unfold and using a paper towel wipe the inside of the foil with coconut oil.
2. Mix together hoisin, aminos, vinegar, and oil in bowl to make marinade.  Coat beef with marinade.
3. Place a handful of scallions and carrots on the end of one strip of beef.  The tips should hand over the edges of the meat.  Roll beef up to encase vegetables and secure with a toothpick.  Repeat with remaining beef, scallions, and carrots.
4. Mix together millet and broth.
5. Place ¼ cup millet mixture in the center of each piece of foil.  Top with 3 beef rolls each.
6. Add ¼ of the asparagus next to the beef rolls.
7. Fold foil to close and crimp to seal.  Place on grill, close lid, and cook until packets are puffed / about 10 minutes.
8. Carefully cut foil to open.  Can be served in foil packet.

Serves 4