Where’s the beef? Usually NOT on my dinner plate. Not that I have a beef with beef (ba-dum-bum), it’s just that I prefer chicken, seafood, pork, or even duck to beef.
And yet… this dish has me rethinking my stance. I stumbled upon the idea for this recipe via Pinterest (shocking, I know), and while I am highly skeptical of recipes or how-to’s I find on Pinterest, the idea for this dish is inspired by a Martha recipe — so I knew that I could easily alter it to my liking.
You see, as much as I love Martha — she’s my favorite female foodie felon — her recipes are often lacking a little oomph for my taste (no offense, Oh Great Martha!). After years of messing with her recipes, I have pretty much figured out what I need to do to trick out almost any Martha recipe.
So here’s my take on Beef and Scallion Rolls.
Ginger Pepper Scallion Beef Rolls
- 2 Tablespoons + 2 more Tablespoons olive oil canola oil, sesame oil, or peanut oil -- honestly, take your pick. It's all about your personal taste preference in this dish
- 1 red bell pepper thinly sliced
- 1 garlic clove minced
- 1 teaspoon ground ginger
- 1-1/2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 pound thinly sliced beef tenderloin
- 4 scallions sliced thinly and into 2-3 inch pieces, plus more full scallion slices to wrap the beef rolls
- salt & pepper
- Heat the first 2 tablespoons of oil in a hot pan. Saute the red peppers with the minced garlic about 3-4 minutes until soft (but not charred!)
- Remove the peppers and let rest on a plate.
- In a small dish, mix together the ginger, soy sauce, rice wine vinegar until well blended.
- Lightly salt & pepper the beef slices on both sides. Divide the pepper slices and scallion slices evenly among the slices and place at the end of each beef slice. Roll up the beef slices as tightly as possible. Secure with a small toothpick.
- Heat the remaining 2 tablespoons of oil in the pan. Sear the beef rolls evenly on all sides, about 3-5 minutes each. Halfway through, pour the soy sauce mix evenly over the rolls. Be careful not to overcook the beef; remember that the beef will continue to cook slightly after you take it off the pan and let it rest.
- Transfer the beef rolls to a plate and remove the toothpicks. Take one scallion spear at a time and tie carefully around each beef roll, tying the ends into a knot. This is where you need to be careful - they can tear easily!
- Serve with brown rice, couscous, or a light salad. Enjoy!