Glazed Beef-and-Scallion Rolls
Updated January 31, 2023
Melina Hammer for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup soy sauce
¼ cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons grated garlic
2 tablespoons Asian sesame oil
1 ½ tablespoons white sesame seeds
½ tablespoon black pepper
½ tablespoon cayenne pepper
24 thin scallions, tops and bottoms trimmed
24 thin asparagus spears, bottoms trimmed
1 pound shaved beefsteak
Canola oil
Nutritional analysis per serving (4 servings)
27 grams carbs; 70 milligrams cholesterol; 488 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 31 grams fat; 1 gram trans fat; 3 grams fiber; 1811 milligrams sodium; 28 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
- Step 2
Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
- Step 3
Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
- Step 4
Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.
Private Notes
Comments
Marinate the beef rolls in the soy glaze for 30+ minutes - the flavor needs to penetrate. I have also made this dish substituting chicken or turkey for the beef.
I agree with additional marinating time but find that 30 minutes is enough marinating time for beef - 60 minutes left this a really salty dish.
I could not source shaved beef so I put sirloin in the freezer for 20 minutes and then sliced it as thin as I could. The strips were still too narrow and thick to completely envelop the vegetables and I needed to use a toothpick to secure them. I grilled the rolls 2 to 3 minutes on each side and they were delicious.
Made this with ground beef and skipped the wrapping and grilling (obviously) - it was delicious but should have reduced the cayenne since it was more of a simmer sauce than a glaze.
Clearly Jane Sigal's butcher's definition of shaved beef and my butcher's definition are not the same. I could piece together 6 of 7 slices that could be rolled, but the rest were 1/2 inch or 1 inch scraps. I gave up on an appetizer, put the beef into the soy sauce glaze to marinate, and made a delicious stir fry. Don't despair if your butcher is like mine. Stir fry is s viable plan B.
Made these as written, but added some grated ginger with the garlic. Will be sure to marinate for 30 mins as suggested, for next time. Really enjoyed these over rice.