Impress your friends and family with this easy but elegant dish. The presentation is stunning but the ingredients and prep are basic.
My new Lock & Lock fry pan worked perfectly for this dish. Not only did it prevent the roll-ups from sticking during the initial sear, but clean up was a breeze!
Asian Beef Roll-Ups
Serves 6
4 green onions, cut into slivers
1/3 cup beef broth
1/4 cup soy sauce
2 tablespoons sugar
12 slices deli roast beef (thin slices)
1 cucumber, seeded and cut into slivers
½ orange or red bell peer, cut into slivers
1 ½ tablespoons olive oil, divided
cooked white rice
chopped cilantro (optional)
In a small saucepan, heat ½ tablespoon of olive oil over medium heat. Add green onions. Sauté 1 minute. Set aside.
In a small bowl, whisk together the beef broth, soy sauce and sugar until sugar dissolves; set aside.
Lay out one slice of roast beef. Lay a small cluster of green onions, cucumber slivers, and bell pepper slivers on the bottom edge of each roast beef slice and roll tightly to form a log. Set aside, seam side down. Repeat with the remaining beef, green onions, cucumber, and bell pepper.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the beef rolls, seam side down. Sear 1 minute. Pour half of the sauce over the rolls.
Cook, turning, until the sides are brown, about 5 minutes.
Transfer to a plate. Add the reserved sauce to the skillet and simmer until thicker, about 2 minutes. Cut the rolls into quarters. Top with the sauce. Serve with hot cooked rice and cilantro.
