Martha's Beef and Scallion Rolls

Total Time
Prep 10 mins
Cook 10 mins

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)

Ingredients Nutrition


  1. 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. 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. 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. 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.
Most Helpful

5 5

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).