Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Entree
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
Preparation
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, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.
Cook's Notes
For Thin, Even Slices: Freezing the tenderloin or sirloin for about twenty minutes will make it easier to slice. Place each beef slice between two sheets of plastic wrap, and pound them with a meat mallet or small skillet.
Nutrition Information
Calories: 406
;
Total Fat: 33
;
Carbohydrates: 5.5
;
Protein: 21.3
;
Fiber: .7