GLAZED BEEF-AND-SCALLION ROLLS
Provided by Jane Sigal
Categories dinner, easy, quick, weekday, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
- Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
- Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
- Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 1812 milligrams, Sugar 18 grams, TransFat 1 gram
BEEF AND SCALLION ROLLS
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g
GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
- Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.
BEEF AND SCALLION ROLL-UPS
Make and share this Beef and Scallion Roll-Ups recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
- Top the cooked rice with the cilantro and serve with the roll-ups.
Nutrition Facts : Calories 103.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 8.8, Sodium 1185.8, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 4.9
CHINESE SCALLION PANCAKE BEEF ROLLS
This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.
Nutrition Facts : Calories 390 calories, Fat 20g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 898mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
DRIED SHRIMP AND SCALLION RICE ROLLS
Commonly sold on Styrofoam trays at Chinese and Southeast Asian markets, these opaque white rice rolls flecked with orange dried shrimp and green scallion are a terrific southern Chinese snack. Purchased ones are seldom as tasty as homemade because producers tend to be skimpy with the dried shrimp, which give the rolls their oomph. These steamed rolls can be eaten as is, dipped in sweet soy sauce. Or they can be panfried to a delicate crisp. When served with other dishes, a few rolls are all you will need. For a light main course with a salad, double or triple the recipe.
Yield makes 3 rolls, serving 4 to 6 as a snack or with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- In a small bowl, combine the dried shrimp and scallions. Set aside near the stove.
- Follow the instructions in "How to Make Rice Sheets" on page 155 to prepare each rice sheet. After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds. Then sprinkle one-third of the shrimp and scallion mixture on the surface. Cover and cook the rice sheet for 5 minutes, or until translucent and set.
- Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet. Meanwhile, lightly oil a plate. Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down. Gently roll up the rice sheet as you would a scroll of paper. If you roll it up too tightly, it will be too heavy, so leave it loose in the center. Aim for 1-inch-diameter rolls. Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first. If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours. They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
- Serve the rolls at room temperature. Or, warm them by steaming them for about 2 minutes, if needed. Use a knife to cut them into 1-inch pieces and return them to their plate. Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds. Present with the chile garlic sauce.
NEGIMA (JAPANESE BEEF SCALLION ROLLS)
An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"
Provided by skat5762
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat a grill or broiler; fire should be quite hot.
- Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
- Brush one side of each piece of meat with a little soy sauce.
- Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
- Roll the long way, securing the roll with a toothpick or two.
- (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
- Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
- Optional fillers: Scallions work very well; so do chives.
- You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
- As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.
Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2
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CHINESE FLOWER ROLLS WITH SCALLIONS (HUA JUAN, 花卷)
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Ratings 37Calories 176 per servingCategory Side Dish
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- Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
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- Roll the dough into a cigar, slice into 3-inch pieces. Use a chopstick to make a crease through the middle of each bun. Heat a tablespoon of oil in a non-stick skillet over medium high heat. Place the buns in the pan and let fry for a minute or two. Pour a half cup water into the pan and cover. Steam for about 12 minutes. Check regularly to make sure the pan isn't drying out and add a little more water if necessary.
- Remove the cover and allow the water to evaporate. Continue to fry, adding additional oil if necessary, until the bottoms of the buns are golden brown. Serve! You can use the rest of the ingredients to make another batch, or wrap up the dough and store in the refrigerator for later.
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