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Beef And Onion Rolls

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  Top round steak/Sirloin steak 1⁄2 Pound (About 2 Inch Thick)
  Light soy sauce 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Packed brown sugar 1 Tablespoon
  Rice vinegar 1 Tablespoon
  Water 1 Tablespoon
  Green onions 10
  Rice wine 2 Tablespoon

Place steak in freezer; freeze until firm but not frozen. Slice across the grain into 10 very thin slices; place in shallow dish. Combine soy sauce, 1 tbsp (15 mL) of the oil, sugar, vinegar and water; pour over steak. Cover and refrigerate for at least 2 hours or overnight.
Remove meat from marinade, reserving marinade. Roll each slice lengthwise around 1 onion, trimming onions to fit; secure with toothpicks.
In large heavy skillet, heat remaining oil over medium-high heat; cook meat rolls for 1 to 2 minutes, turning often, or until browned all over. Remove rolls and keep warm.
Add reserved marinade, and rice wine (if using), to skillet; cook for about 2 minutes or until reduced to 3 tbsp (50 mL). Remove toothpicks from rolls. Return rolls to pan; cook over medium heat for 1 to 2 minutes or until glazed, turning often. To serve, cut each roll into 1-inch (2.5 cm) pieces. Makes about 48 appetizers.

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Beef And Onion Rolls Recipe