BEEF AND SCALLION ROLLS
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.
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Fahad rajput
[email protected]These rolls were a waste of time and ingredients. They were not good.
Anita Chhetri
[email protected]I followed the recipe exactly and the rolls turned out dry and overcooked. I'm not sure what I did wrong.
saif iron
[email protected]These rolls were okay. The filling was a bit bland for my taste.
Pro peter Abuna
[email protected]I've made these rolls several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Junior Pounds
[email protected]These rolls were delicious! The only thing I would change is to add a little more salt to the filling.
Hani Rida
[email protected]I made these rolls for a party and they were a huge success! Everyone loved them.
Eddy Chronixx
[email protected]These rolls were a bit more work than I expected, but they were worth it. They were so good!
manisha lama
[email protected]The recipe was easy to follow and the rolls turned out great! I used ground turkey instead of beef, and they were still delicious.
Ndrius Orkus
[email protected]These beef and scallion rolls were a hit with my family! The filling was flavorful and juicy, and the pastry was flaky and golden brown. I will definitely be making these again.