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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.

  • prep: 30 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, October 2003

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Reviews (8)

  • 29 Sep, 2010

    My family loved these. I also used onions instead of scallions--I just diced them and sauted with the peppers--my family preferred that option.

  • 17 Sep, 2010

    What can be used instead of scallions? My kids don't like them. Thanks.

  • 16 Sep, 2010

    Made this last night and it was delicious. I just served with some green rice.

  • 14 Sep, 2010

    My DH and I have made this for a few years (must have been in an old issue of EDF) One of our favorites!

  • 18 Feb, 2009

    This recipe was fast and a complete hit! Presentation was nice. I doubled the sauce and in a pinch at the last minute, I topped the plate with freshly grated ginger and chopped coriander leaves. I think without those it would have been a bit on the bland side.

  • 30 Oct, 2008

    Yum...what about thin (or sliced lengthwise) fresh asparagus? This would be very good sliced in half with a toothpick inserted, for a small get-together to wow your guests. (whole for a small dinner party to impress special guests of course)

  • 30 Oct, 2008

    My family has made a version of this for many years. We use sliced, flank steak marinated in teriyaki sauce and roll green beans (pre-cooked) in it and then grill them. So yummy - it makes you eat tons of rice!

  • 18 Aug, 2008

    i've made this TONS of times and it's always a hit i suggest adding just a bit more of the liquids because i can evaporate quite fast otherwise perfect perfect perfect. great for those quick not sure what to make meals