Best 4 Glazed Beef And Scallion Rolls Recipes
Indulge in a delightful culinary journey with our glazed beef and scallion rolls, a harmonious blend of savory and aromatic flavors. These delectable rolls feature tender beef slices, wrapped in flaky scallion pancakes, and glazed with a sweet and tangy sauce. Each bite offers a burst of flavors, with the succulent beef complemented by the crispy scallion pancake and the glaze's perfect balance of sweetness and tang. Our recipe collection includes variations of this classic dish, such as the air fryer glazed beef and scallion rolls, a healthier alternative that delivers the same irresistible taste without the added oil. For those seeking a vegetarian option, we present the scallion pancake rolls with glazed tofu, a delightful combination of crispy scallion pancakes and tender tofu glazed in a flavorful sauce.
Here are our top 4 tried and tested recipes!
MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)
Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!
Provided by Marvel's Kitchen
Categories Appetizers and Snacks Meat and Poultry Beef
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
- Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
- Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g
BEEF AND SCALLION ROLLS
This thinly-sliced beef dish is reminiscent of Japanese favorite, negimaki.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
- Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
- Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
- Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.
Nutrition Facts : Calories 406 g, Fat 33 g, Protein 21 g
BEEF CARPACCIO ROLLS WITH ARUGULA, MANCHEGO CHEESE AND BALSAMIC GLAZE
Steps:
- Bring balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in the honey. Let cool.
- Toss arugula with vinegar and oil and season with salt and pepper to taste. Lay out 1 slice of beef on a flat surface. Place 1 slice of cheese and two tablespoons of the arugula in the middle of the beef and roll up tightly. Repeat with the remaining beef. Place on platter and drizzle with balsamic reduction.
GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE
Similar to Japanese negamaki, these skewered beef rolls are filled with thin slices of red, yellow, and green bell peppers and served with an Asian-style dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 dozen
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
- Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.
Tips:
- To make the scallion rolls, start by making the dough. Combine the flour, sugar, salt, and yeast in a large bowl. Add the warm milk and butter and stir until the dough comes together. Turn the dough out onto a floured surface and knead for 5-7 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- While the dough is rising, make the glaze. Combine the soy sauce, rice vinegar, sugar, sesame oil, and ginger in a small bowl. Set aside.
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece of dough out into a 6-inch circle. Place a heaping tablespoon of the beef filling in the center of each circle. Fold the dough up over the filling, pleating it as you go, to form a bun. Place the buns on a greased baking sheet.
- Brush the buns with the glaze and sprinkle with the sesame seeds. Bake the buns in a preheated 375 degree F oven for 20-25 minutes, or until they are golden brown.
- Serve the buns hot or warm with your favorite dipping sauce.
Conclusion:
Glazed beef and scallion rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. The combination of the savory beef filling and the sweet and tangy glaze is sure to be a hit with everyone who tries them.
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