Overall, not a huge fan of this one. Great idea, might have been poor execution on my end. I think part of my problem was that my roast beef was too thinly sliced so I had a really hard time rolling them up without tearing all the time. There was no chance that I could secure them with a toothpick either so they kind of fell apart a little. Something about the flavor didn’t quite do it for me either. Eh well, I tried right? Not a bad meal, just not one I’d care to make again.
I took this one from the weekly meal planner through Rachael Ray Magazine. I’ve got the recipe below with my own edits as to what I changed, but give the original a try if you want!
What do you need?
Salt and pepper
2 bunches scallions, cut into slivers
1/3 cup beer
1/4 cup soy sauce
2 tablespoons sugar
12 thin slices deli roast beef
1 cucumber, seeded and cut into slivers
1 tablespoon vegetable oil
Cooked white rice, for serving
Chopped cilantro, for garnish
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.
Did yours turn out better than mine?
Until the next time…
The girl behind the lama