Beef And Onion Rolls
|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|
|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.