Martha's Beef and Scallion Rolls

“Now that Martha's out of the slammer she's got time to develop some new recipes. (sorry, no slam intended) I haven't tried this yet, but it looks very good as pretty much every Martha recipe that I've tried has ever been..."a good thing" (cooking/prep time is approx)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 2 to 3 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
  4. Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium, stirring, until sauce is reduced and syrupy, 1 to 2 minutes. Remove toothpicks. Drizzle rolls with sauce.

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