Beef Rolls With Currant Stuffing
|Beef top round||1 Pound, cut horizontally into thin slices|
|Green onions||4 , finely chopped (Including Tops)|
|Dried currants/Raisins||3 Tablespoon|
|Minced garlic||1 Tablespoon|
|Minced fresh ginger/1/4 teaspoon ground ginger||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Egg whites||2 Large|
|Plain dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||4 Teaspoon|
|Lemon||1 , cut into 4 wedges|
1 Place each slice of meat between 2 sheets of wax paper and, using a mallet or the bottom of a small heavy pan, pound it paper-thin.
Cut into rectangles measuring about 4 by 6 inches.
2 In a small bowl, mix together the green onions, currants, garlic, fresh ginger, ground ginger, salt, and pepper.
In a shallow bowl, mix the egg whites with the water.
Spread the bread crumbs on a plate.
3 Brush the top side of each piece of meat with the egg white mixture and spread a tablespoon of the green onion mixture over it.
Starting at a short end, roll up each piece of meat and secure with a toothpick.
Dip each roll in the egg white, then coat with the crumbs.
4 Heat a 12 inch nonstick skillet over moderately high heat.
When it is hot, add the oil and heat until it is hot but not smoking.
Add the beef rolls and, working in batches if necessary, saute for 4 to 5 minutes or until golden brown all over.
Garnish with the lemon wedges and serve with orzo and sauteed spinach.