Remove any skin from the meat.
Slice the meat into thin slices so that it can be easily rolled up.
Place the slices of meat onto the bacon.
Spread spinach, bean sprouts and slices of mushrooms onto the meat.
Roll up the meat and fasten the roll with a tooth pick.
Grill the filled flank steak on the braai to a core temperature of 60 ° C.
Brush the meat with oyster sauce during cooking.
Remove the meat from the braai and sprinkle with sesame seeds and serve immediately.