Post by Loupy on Apr 29, 2011 23:18:58 GMT -7
Beef and Scallion Rolls
Prep: 30 minutes
Total: 40 minutes
Serves 4.
Ingredients:
2 TBLS canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 TBLS soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 TBLS rice vinegar
2 tsp sugar
Directions:
Heat 1 TBLS oil in a large nonstick skillet over medium-high heat.
Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes.
Stir in 1 TBLS soy sauce.
Transfer to a plate; wipe skillet clean.
Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick.
Season with salt and pepper.
Divide bell pepper and scallions among slices.
Roll tightly into bundles; secure each with a toothpick.
Heat remaining TBLS oil in same skillet over high heat.
Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes.
Transfer to a plate; cover to keep warm.
Wipe skillet clean.
Add 2 TBLS water, remaining 2 TBLS soy sauce, vinegar, and sugar to skillet.
Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes.
Remove toothpicks.
Drizzle rolls with sauce.
Prep: 30 minutes
Total: 40 minutes
Serves 4.
Ingredients:
2 TBLS canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 TBLS soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 TBLS rice vinegar
2 tsp sugar
Directions:
Heat 1 TBLS oil in a large nonstick skillet over medium-high heat.
Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes.
Stir in 1 TBLS soy sauce.
Transfer to a plate; wipe skillet clean.
Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick.
Season with salt and pepper.
Divide bell pepper and scallions among slices.
Roll tightly into bundles; secure each with a toothpick.
Heat remaining TBLS oil in same skillet over high heat.
Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes.
Transfer to a plate; cover to keep warm.
Wipe skillet clean.
Add 2 TBLS water, remaining 2 TBLS soy sauce, vinegar, and sugar to skillet.
Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes.
Remove toothpicks.
Drizzle rolls with sauce.
