Beef and Scallion Roll-Ups

From Every Day with Rachael Ray September 2007

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  bunches scallions, cut into slivers
• 1⁄3 cup beer
• 1⁄4 cup soy sauce
• 2  tablespoons sugar
• 12  slices deli roast beef (thin slices)
•  salt
• 1  cucumber, seeded and cut into slivers
• 1  tablespoon  vegetable oil
•  cooked white rice, for serving
•  chopped cilantro, for garnish

Directions

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