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    You are in: Home / Recipes / Beef and Scallion Roll-Ups Recipe
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    Beef and Scallion Roll-Ups

    Beef and Scallion Roll-Ups. Photo by Sandi (From CA)

    1/4 Photos of Beef and Scallion Roll-Ups

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    dicentra's Note:

    From Every Day with Rachael Ray September 2007

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Trim each roast beef slice to about 4 by 5 inches. Season with salt.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.
    7. 7
      Remove the toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with the sauce.
    8. 8
      Top the cooked rice with the cilantro and serve with the roll-ups.

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    Ratings & Reviews:

    • on September 18, 2007


      I almost posted this just now, so thank you for doing the inputting! ;) This is a great tasting, "more-ish" feast for the eyes as well as the tongue. Very easy to do, just a little time-consuming. The recipe doesn't call for red bell pepper slivers, but the photo in Rachael's mag has them, so I plopped some in - nice addition! The sauce is yummy, too, though my husband actually preferred the roll-ups without it. My father, who's visiting for my nephew's wedding, couldn't get enough! The roast beef slices that I got from the deli were long, but narrow (about 2 1/2" x 5"), so I just cut each roll in half rather than in fourths. Oh, and I didn't salt the roast beef since the sauce (containing soy sauce) was plenty salty. Served with rice and Chinese Chicken Salad for a light meal. Thanks again for posting the recipe!

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    Nutritional Facts for Beef and Scallion Roll-Ups

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.8
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 0.8 g
    Cholesterol 8.8 mg
    Sodium 1185.8 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 0.5 g
    Sugars 7.8 g
    Protein 4.8 g

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