Scallions wrapped in thin sliced beef are braised in a sweetened soy sauce, then garnished with crushed sesame seeds to make a perfectly wonderful hors d’oeuvre. Serve these rolls hot or at room temperature.
Cut the beef into
Heat the oil in a skillet and sauté the beef rolls over high heat, shaking the pan frequently to brown them on all sides. Add the soy sauce, sugar, rice wine and stock or water, and lower the heat slightly. Braise the rolls in the foaming liquid, turning them occasionally, for 3 minutes. Remove the pan from the heat and remove toothpicks or strings. Continue to braise, shaking the pan, for 2 minutes or until nearly all the sauce is reduced. Put the rolls on a plate, then cut each across in half.
In a clean dry skillet, dry roast the sesame seeds until golden and coarsely grind them. Sprinkle the crushed seeds over the beef rolls just before serving.
© 1986 Elizabeth Andoh. All rights reserved.