Ingredients
-
2
-
1
-
3
-
1
-
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
Martha’s Beef and Scallion Rolls, Now that Martha’s out of the slammer she’s got time to develop some new recipes (sorry, no slam intended) I haven’t tried this yet, but it looks very good as pretty much every Martha recipe that I’ve tried has ever been a good thing (cooking/prep time is approx), These were AWESOME, and my husband agreed found them on Martha’s site and figured I’d see if they were on ‘zaar I doubled the sauce to have a little extra They’re pretty quick to make – the prep (pounding the meat, slicing the scallions) takes some time but then they cook so fast I served them with stir-fried bok choy (They’d be good with rice, but I’m trying to eat lower-carb) , Now that Martha’s out of the slammer she’s got time to develop some new recipes (sorry, no slam intended) I haven’t tried this yet, but it looks very good as pretty much every Martha recipe that I’ve tried has ever been a good thing (cooking/prep time is approx)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Heat Remaining Tablespoon Oil in Same Skillet Over High Heat. Working in Two Batches, Sear Rolls Until Browned on All Sides, 2 to 3 Minutes. Transfer to a Plate; Cover to Keep Warm. Wipe Skillet Clean. |
|
4
Done
|
Add 2 Tablespoons Water, Remaining 2 Tablespoons Soy Sauce, Vinegar, and Sugar to Skillet. Cook Over Medium, Stirring, Until Sauce Is Reduced and Syrupy, 1 to 2 Minutes. Remove Toothpicks. Drizzle Rolls With Sauce. |
