SCALLION ROLLS RECIPES

Steps:

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

Steps:

• "Prepare scallions: Blanch scallions in a pot of boiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry. Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick. Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner. Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved. Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes. Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat. Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce. Cook's note: Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap. Makes 4 main-course or 6 hors d'oeuvre servings. Cut in app. 1 1/2 inch lengths Each (2oz) piece contains an estimated: Cals: 175, FatCals: 82, TotFat: 9g SatFat: 3g, PolyFat: 0g, MonoFat: 4g Chol: 40mg, Na: 250, K: 258 TotCarbs: 3g, Fiber: 0.5g, Sugars: 1g NetCarbs: 2.5g, Protein: 17g "