Spring rolls aren't the only Asian roll-ups I'm enamored by; these pan-Asian beef and scallion bites are right up my alley, and they don't require any sort of special ingredients.
In this recipe, beef itself serves as the wrapper. To achieve paper-thin slices, freeze the sirloin for 20 minutes before cutting it with a sharp knife. Stuff the meat with sticks of stir-fried vegetables.
In a pinch, broccolini, carrot matchsticks, or any kind of bell pepper will do; be sure to secure with a toothpick. Interested in the recipe yet? Then keep reading. 2 tablespoons canola oil Serves 4.
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
2 tablespoons canola oil