Beef and Scallion Roll-Ups

September 2007
Beef and Scallion Roll-Ups

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Kids will eat up these sushi-inspired rolls. They also make a perfect party appetizer.

Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

  • 2 bunches scallions, cut into slivers
  • 1/3 cup beer
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 12 thin slices deli roast beef
  • Salt
  • 1 cucumber, seeded and cut into slivers
  • 1 tablespoon vegetable oil
  • Cooked white rice, for serving
  • Chopped cilantro, for garnish
  1. In a medium saucepan of boiling water, cook the scallions for 30 seconds; drain. In a bowl, whisk together the beer, soy sauce and sugar; set aside.
  2. Trim each roast beef slice to about 4 by 5 inches. Season with salt. Lay a small cluster of scallion and cucumber slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with the remaining beef, scallions and cucumber. Using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.
  3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the beef rolls (reserve the sauce) and cook, turning, until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
  4. Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
  5. Top the cooked rice with the cilantro and serve with the roll-ups.
  • Woodbridge by Robert Mondavi Zinfandel 2005 (California)
Tip Waste not
  • Add roast beef trimmings to soup or salad.