Recipe by CHRISSYG
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)
Top Review by mayness
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).
- 2 tablespoons canola oil
- 1 red bell pepper, ribs and seeds removed, cut into thin strips
- 3 tablespoons soy sauce
- 1 lb center-cut beef tenderloin or 1 lb sirloin, cut into 8 slices
- coarse salt and pepper
- 2 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
Directions See How It's Made
- 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, 2 to 3 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, stirring, until sauce is reduced and syrupy, 1 to 2 minutes. Remove toothpicks. Drizzle rolls with sauce.