Best Grilled Beef Rolls With Scallion Soy Dipping Sauce Recipes

Beef and Scallion Rolls image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

2 tablespoons canola oil
1 red bell pepper, ribs and seeds removed, cut into thin strips
3 tablespoons soy sauce
1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons sugar

Steps:

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, 3 to 4 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 heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g

Grilled Beef Rolls image

Provided by Food Network

Categories main-dish

Time 30m

Yield 2 1/2 dozen

Number Of Ingredients 7

1 cup soy sauce
1/2 cup light brown sugar, packed
2 pounds beef tenderloin, trimmed
Freshly ground pepper
4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise
3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks
Olive oil

Steps:

Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.
Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.