Asian-Style Beef and Scallion Rolls
makes 35 to 40 pieces
NOTE: Freezing the meat makes it easier to slice. Rolls can be
assembled up to four hours in advance and browned to
order.
11/3 pounds flank steak, trimmed of excess fat and frozen for 20 minutes
10 scallions, green part only, cut into 2-inch lengths (see figure 16)
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 teaspoon hot red pepper flakes
1/4 cup tamari sauce
3 tablespoons mirin or sherry
INSTRUCTIONS:
1. Cut flank steak in half lengthwise. Following figure 17, slice each half crosswise on the bias as thinly as possible. You should have about forty 2 by 3-inch pieces. Place meat slices between 2 sheets of parchment paper and pound to a uniform thickness, about 1/8 inch. Pieces will measure 3 by 5 inches. Roll each piece of beef up tightly around two or three pieces of scallion (see figure 18).
2. Heat heavy-bottomed large skillet over medium-high heat until hot, about 4 minutes. Add oil and heat briefly until it shimmers. Lay 20 beef rolls in skillet, seam-side down, and sauté, without moving, until browned, about 1 minute. Using tongs, turn rolls to brown on all sides, about 2 minutes more. Remove rolls from pan and set aside on plate to rest. With pan still hot, repeat with remaining beef rolls, transferring them to same plate to rest when done.
3. Add garlic, ginger, and red pepper flakes to empty pan; sauté until fragrant, scraping up any browned bits from bottom of pan, about 10 seconds. Add tamari, mirin, cooked beef rolls, and any accumulated juices on plate. Simmer to finish cooking beef, about 1 minute. Transfer beef to a serving platter and pour sauce into small serving bowl. Skewer beef rolls and place bowl with sauce on platter. Serve immediately.