Tender Beef Rolls with Scallions
Lunchbox Delight: Juicy Beef Rolls Stuffed with Fresh Scallions
My husband absolutely adores beef rolls, so I prepared this special lunchbox for him. We took it for a lovely picnic in the park! These tender beef rolls, infused with the fresh aroma of scallions and rich beefy flavor, make for a delightful meal. Perfect for an outdoor excursion or a simple, elegant treat.
Main Ingredients- 100g thinly sliced beef (such as bulgogi cut)
- 1 bunch scallions (about 15-20 stalks)
Seasoning & Sauce- 0.5 tsp soy sauce
- 0.5 tsp sesame oil
- 1 tsp vinegar
- 1/3 red chili pepper, seeds removed and finely minced
- 1/3 green chili pepper (e.g., Korean ‘cheongyang’ chili), seeds removed and finely minced
- 1 tsp oligosaccharide (or corn syrup)
- 0.5 tsp soy sauce
- 0.5 tsp sesame oil
- 1 tsp vinegar
- 1/3 red chili pepper, seeds removed and finely minced
- 1/3 green chili pepper (e.g., Korean ‘cheongyang’ chili), seeds removed and finely minced
- 1 tsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
Wash the scallions thoroughly and pat them dry. Trim them to match the approximate length of your beef slices, about 5-7 cm (2-3 inches). If they are too long, they’ll be difficult to roll; too short, and they might not look as neat.
Step 2
Gently pat any excess moisture from the beef slices with a paper towel. Lay a slice of beef flat on a cutting board. Arrange a few prepared scallion stalks neatly on top of the beef. Roll the beef up tightly around the scallions, ensuring it’s secure.
Step 3
If any scallions stick out from the ends of the rolled beef, carefully trim them with a knife to create a clean, uniform shape. Rolling them evenly will make them look more appealing when cooked.
Step 4
Arrange all the prepared beef rolls on a plate, making sure they don’t overlap, ready for cooking.
Step 5
Heat a frying pan over medium heat. Lightly coat a paper towel with cooking oil and use it to evenly grease the surface of the pan. Be careful not to overheat the pan, as the beef can burn quickly.
Step 6
Carefully place the beef rolls onto the preheated pan.
Step 7
Initially, cook over high heat, turning the rolls frequently to sear all sides until they are golden brown. This helps to seal in the juices, keeping the beef moist and tender.
Step 8
Once the surface of the beef is lightly browned, reduce the heat to medium. Continue to cook, turning occasionally, until all sides are evenly cooked through. Remove from heat once done.
Step 9
Slice the red and green chili peppers in half, remove the seeds, and finely mince them. If you prefer a spicier kick, feel free to adjust the amount of green chili.
Step 10
Place the minced red and green chilies into a small bowl.
Step 11
Add the sesame oil, soy sauce, vinegar, and oligosaccharide to the bowl. Stir well to combine all the ingredients, creating a delicious dipping sauce. You can adjust the sweetness or tanginess to your preference.
Step 12
Pack the lunchbox with warm rice. Arrange the nicely browned beef rolls alongside the rice. Pour the prepared sauce into a small, attractive glass bottle or container. Drizzle the sauce over the beef rolls just before serving for the best flavor.
