Cut steaks into 3 thin slices. Trim steak slices to the length of a whole green bean. Snap ends off beans. Cut carrots in strips the size of the beans. Blanch vegetables tender-crisp in boiling water and cool quickly in cold water. Arrange bundles of carrots and beans in the center of beef. Sprinkle with lemon peel mixed with sugar, salt, and pepper. Roll up and secure with picks. Brown on all sides in butter. Add soup and water. Cover and simmer 10 minutes. Slice rolls into thirds and arrange vegetable side up on Brown Rice. Top with sauce.
Yield: 4 or 5 servings