Beef And Scallion Rolls
|Green onions||10 , trimmed to 3 inch lengths|
|Top sirloin||1⁄2 Pound, sliced paper thin and cut into 10 pieces 5 x 2 inch, trimmed of fat|
|Vegetable oil||1 Tablespoon|
|Soy sauce||2 Tablespoon|
Divide green onion pieces evenly into 8-10 groupings.
Roll slice of beef around 1 group of onions.
Secure with toothpick or tie with string.
Heat oil in heavy large skillet over medium high heat.
Add meat rolls, seam-side down, and saute 1 minute.
Continue sauteing, shaking pan to brown evenly.
Reduce heat and add soy sauce, sugar, sake and stock.
Cook 2 minutes.
Remove meat using slotted spoon.
Let cool slightly.
Meanwhile cook pan juices over medium high heat until reduced by half.
Discard toothpicks or string from rolls.
Return rolls to skillet.
Add mirin and shake pan constantly until meat is well glazed.
To serve, cut each roll into 1/2-inch rounds and thread on skewer.
Arrange on serving platter.