Beef and Scallion Rolls
Freezing the tenderloin or sirloin for about 20 minutes will make it easier to slice. For thin, even slices, place each beef slice between two sheets of plastic wrap and pound them with a meat mallet or small skillet.
- 2 tablespoons canola oil
- 1 red bell pepper, ribs and seeds removed, cut into thin strips
- 3 tablespoons 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 tablespoons rice vinegar
- 2 teaspoons sugar
Heat 1 tablespoon 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 tablespoon 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 tablespoon 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 tablespoons water, remaining 2 tablespoons 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.