Beef and Scallion Rolls

By tommy123400

Ingredients
  • 12 small scallions trimmed to 6 inch lengths

  • 1 lb flank steak

  • 1/4 cup sake (rice wine )

  • 1/4 cup Mirin (sweet rice wine)

  • 3 tbsp low-sodium soy sauce

  • 1 tbsp splenda (or equivalent)

Directions
  1. Blanch scallions in pot of boiling water for 45 secounds.

  2. Transfer to a paper towel and pat dry.

  3. Cut flank steak with grain at 30 degree cut to the board.

  4. Cut 12 (1/8 inch thick) slices (1 1/2 -2 inches wide.)

  5. Arrange slices 1 inch apart on parchment paper or plastic film.Cover with another sheet of what you are using, and with a mallet pound lightly to about 1/16 inch thick.

  6. Arrange three pieces side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a six inch square with the short ends facing you

  7. Sprinkle lightly with salt, then lay 3 scallions white ends facing out.

  8. Tightly roll the meat up and tie logs at ends.

  9. Make 3 more the same way.

  10. Stir together Sake,soy sauce,and splenda. Pour over rolls nd let marinate for 15 minutes.

  11. Heat a heavy skillet ,browning rolls evenly all around.

  12. Transfer rolls to cutting board. Add marinade to hot skillet and reduce until slightly syrupy.

  13. Remove from heat and pour over rolls.


Nutritional Facts

Servings
8
each 2oz piece contains
Calories
175
Total Fat
9g
Cholesterol
40mg
Total Carbohydrate
3g
Fiber
5g
Sugar
1g
Protein
17g

beef ultra-low-carb

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