Martha's Beef and Scallion Rolls

Name: Martha's Beef and Scallion Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons canola oil; 1 red bell pepper, ribs and seeds removed, cut into thin strips; 3 tablespoons soy sauce; 1 lb center-cut beef tenderloin or 1 lb sirloin, cut into 8 slices; coarse salt and pepper; 2 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces; 2 tablespoons rice vinegar; 2 teaspoons sugar

Submitted by CHRISSYG

"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)"

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

2 tablespoons canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 tablespoons soy sauce
1 lb center-cut beef tenderloin or 1 lb sirloin, cut into 8 slices
coarse salt and pepper
2 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

directions

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, 2 to 3 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, stirring, until sauce is reduced and syrupy, 1 to 2 minutes. Remove toothpicks. Drizzle rolls with sauce.

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Reviews

These were AWESOME, and my husband agreed... found them on Martha's site and figured I'd see if they were on 'zaar. I doubled the sauce to have a little extra. They're pretty quick to make - the prep (pounding the meat, slicing the scallions) takes some time but then they cook so fast. I served them with stir-fried bok choy. (They'd be good with rice, but I'm trying to eat lower-carb).

mayness