Recipe courtesy of Oshiso Japanese Catering
Grilled Beef Rolls
- Yield: 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 104
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 26
- Sodium
- 484
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 cup soy sauce
1/2 cup light brown sugar, packed
2 pounds beef tenderloin, trimmed
Freshly ground pepper
4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise
3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks
Olive oil
Directions
- Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.
- Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.