Martha's Beef and Scallion Rolls |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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) 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:
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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