Seoul Rolled Beef With Vegetables
|Thin beef top round steak slices||4 , trimmed|
|Carrots||2 Medium, peeled and halved|
|Parsnips||2 Medium, peeled and halved|
|Green beans||8 Small, halved lengthwise|
|Vegetable oil||4 Tablespoon, divided|
|Canned beef broth||13 3⁄4 Ounce, divided (1 Can)|
|Ginger||1 1⁄2 Inch, peeled and cut into 6 (1/4 inch-thick) slices (Fresh)|
|Ground red pepper||1⁄4 Teaspoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Ginger piece||1 1⁄2 Inch, peeled and cut into 6 (1/4 inch-thick) slices (Fresh)|
Cut each beef slice crosswise into 2 pieces (about 4 to 5 inches in length).
Cut carrots and parsnips lengthwise into pencil-thick strips.
Place 1/8 of carrots, 1/8 of parsnips and 2 green bean halves on each piece of beef along one short end.
Starting with short end, roll up beef, jelly-roll style, to enclose vegetables; secure with short bamboo or metal skewer.
Repeat with remaining beef and vegetables.
Heat wok over high heat 1 minute or until hot.
Drizzle 2 tablespoons vegetable oil into wok; add 4 beef rolls.
Cook rolls 2 1/2 to 3 minutes until browned on all sides, turning occasionally.
Transfer to bowl; set aside.
Reheat wok and repeat with remaining 2 tablespoons vegetable oil and 4 beef rolls.
Return all rolls to wok.
Add 1 cup broth, ginger and red pepper.
Cover and bring to a boil.
Reduce heat to low and simmer rolls 1 hour or until beef is fork-tender, turning rolls to cook evenly.
Add more broth if it evaporates.
Transfer cooked rolls to cutting board; set aside.
Pour cooking liquid from wok into glass measuring cup.
Add enough broth or water to make 2/3 cup liquid; return to wok and bring to a boil.
Meanwhile, combine rice wine, soy sauce, sugar, cornstarch and sesame oil in small bowl; mix well and add to wok.
Cook and stir until liquid boils and thickens.
Pour sauce into small bowl.
Remove skewers from beef rolls.
Cut rolls in half diagonally at sharp angle.
Arrange on lettuce-lined platter.