INGREDIENTS
8 ounces flank steak
(4 inch x 6 inch piece) or 8 thin sliced sirloin (found at Publix)
Marinade
1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper
Sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice
wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned
chicken broth
Filling
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½
red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced
thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2
teaspoons vegetable oil
2 teaspoons butter
¼ teaspoon sesame
seeds
Freeze steak
for 30 minutes until partially frozen. Slice steak against the grain,
on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound
each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip
this step.
Combine marinade ingredients in a bowl and add meat slices. Let stand
15 minutes to 2 hours.
In a separate bowl, combine sauce ingredients.
To prepare filling, heat a wok or skillet over high heat. When hot,
add vegetable oil, swirling to coat the sides. Add garlic and ginger and
fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1
minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let
cool.
To make the beef rolls, lay beef slices out with short side facing
you. Equally divide chives, enoki mushrooms and vegetable mixture among
the pieces of meat. Roll the beef up, over the filling and secure with
toothpick.
Place a large skillet over medium-high heat. Add the vegetable oil
and butter, swirling to coat bottom. When hot, add beef rolls, seam side
down, not touching and pan fry for 1 minute, turn roll. Add sauce to
the pan. Cover and simmer over medium heat until beef is just cooked
through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to
serve.
Yields 4 servings
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