Ingredients for Beef And Scallion Roll Ups
- 1 bunch scallions, sliced
- 1/4 cup beer
- 1/4 cup soy sauce
- 2 teaspoons brown sugar
- 1 pound deli roast beef
- Salt, to taste
- 1/2 cucumber, slivered
- 1 tablespoon vegetable oil
- 1 cup cooked white rice (optional)
- Fresh cilantro, for garnish
- Pepper, to taste
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How to Make Beef And Scallion Roll Ups
- Blanch the scallions: In a small saucepan of boiling water, cook the sliced scallions for 30 seconds. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well.
- Prepare the beer sauce: In a medium bowl, whisk together the beer, soy sauce, and brown sugar. Set aside.
- Prepare the beef: Trim each roast beef slice to approximately 4 by 5 inches. Season generously with salt and pepper.
- Assemble the roll-ups: Lay a small cluster of blanched scallions and cucumber slivers on the bottom edge of each beef slice. Roll tightly to form a log and secure with a toothpick.
- Coat the roll-ups: Using a basting brush, coat the beef roll-ups evenly with the reserved beer sauce. Let stand for 10 minutes to allow the flavors to meld.
- Sear the roll-ups: In a large skillet, heat the vegetable oil over medium-high heat. Add the beef rolls and cook, turning occasionally, until the sides are nicely browned (about 5 minutes).
- Simmer the sauce: Transfer the seared beef rolls to a plate. Add the remaining beer sauce to the skillet and simmer over medium heat until it thickens into a syrupy consistency (about 2 minutes).
- Finish and serve: Remove the toothpicks from the beef rolls. Cut the rolls into quarters. Drizzle the syrupy beer sauce over the roll-ups. Serve immediately over cooked rice, if desired, garnished with fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
31g
Fat
4g
Carbs
3g
