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Gallery Beef and Scallion Rolls Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes 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.

Gallery Beef and Scallion Rolls

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Beef and Scallion Rolls

Beef and Scallion Rolls

Beef and Scallion Rolls

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Recipe Summary

prep: 30 mins total: 40 mins

Servings: 4

prep: 30 mins

total: 40 mins

prep:

30 mins

total:

40 mins

Servings: 4

4

Ingredients

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

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, 3 to 4 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 heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Cook’s Notes 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.

Cook’s Notes

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.

Reviews (8)

 Add Rating & Review     19 Ratings   5 star values:        3    4 star values:        7    3 star values:        6    2 star values:        2    1 star values:        1

Reviews (8)

Add Rating & Review     19 Ratings   5 star values:        3    4 star values:        7    3 star values:        6    2 star values:        2    1 star values:        1

Add Rating & Review

19 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 1

19 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 1

19 Ratings 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 1

  • 5 star values: 3 4 star values: 7 3 star values: 6 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/29/2010   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.  

Martha Stewart Member     Rating: Unrated       09/17/2010   What can be used instead of scallions? My kids don't like them. Thanks.  

Martha Stewart Member     Rating: Unrated       09/16/2010   Made this last night and it was delicious. I just served with some green rice.  

Martha Stewart Member     Rating: Unrated       09/14/2010   My DH and I have made this for a few years (must have been in an old issue of EDF) One of our favorites!  

Martha Stewart Member     Rating: Unrated       02/18/2009   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.  

Martha Stewart Member     Rating: Unrated       10/30/2008   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)  

Martha Stewart Member     Rating: Unrated       10/30/2008   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!  

Martha Stewart Member     Rating: Unrated       08/18/2008   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

    Martha Stewart Member

    Rating: Unrated 09/29/2010

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.

Rating: Unrated

Rating: Unrated 09/17/2010

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

Rating: Unrated 09/16/2010

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

Rating: Unrated 09/14/2010

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

Rating: Unrated 02/18/2009

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.

Rating: Unrated 10/30/2008

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)

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!

Rating: Unrated 08/18/2008

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

All Reviews for Beef and Scallion Rolls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef and Scallion Rolls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest