Chilled Beef and Vegetable Hors d'oeuvres

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  • Yield: 24 servings
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2 pounds beef tenderloin 

1 cup soy sauce

1/2 cup white sugar

2 tablespoons mirin (or sweet white wine if it's not available)

1 teaspoon salt

4 scallions, green tops cut into 2-inch lengths

1 red or yellow bell pepper cut into matchsticks

1/2 medium jicama, cut into matchsticks

1 teaspoon sesame oil


Special equipment:
Bamboo skewers soaked in water
  1. Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8" thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center. 
  2. Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature.