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 STIR-FRY
Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.
Yield serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes.
- Heat 1 tablespoon oil in a large skillet over high. Pat-dry steak with paper towels. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer meat to a plate.
- Add remaining teaspoon oil to skillet along with garlic and white parts of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.
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
NEGIMA - BEEF SCALLION ROLLS
The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World.
Provided by Mrs Goodall
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot.
- Mix together the first 3 ingredients, then soak the scallions or chives in the this mixture while you prepare the meat.
- Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or rolling pin until it is about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce.
- Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. 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 of the soaking liquid.
- Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.
Nutrition Facts : Calories 665.1, Fat 67.2, SaturatedFat 27.9, Cholesterol 93.6, Sodium 719.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.6, Protein 10.1
MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)
Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!
Provided by Marvel's Kitchen
Categories Appetizers and Snacks Meat and Poultry Beef
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
- Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
- Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g
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