12 scallions, white parts only, cut diagonally into 11/2-inch pieces
1/2 cup sugar
1/2 cup dark soy sauce
1/2 cup rice vinegar
1 tbsp finely minced fresh ginger
1 lb beef top round, sliced paper-thin at an angle into 5x1½-inch strips
Sprinkle of salt
1. Heat oven to 425F and place oven rack in highest position. Lightly spray a baking pan with cooking spray and set aside.
2. Blanch scallions in boiling water for 1 minute. Drain and pat dry. Sprinkle with salt and set aside.
3. In a medium saucepan over medium-high heat, bring sugar, soy sauce and rice vinegar to a boil for two minutes. Remove from heat and stir in ginger. Return to heat and boil for 2-3 minutes longer, or until mixture has reduced enough to coat the back of a spoon. Remove from heat and set aside.
4. Arrange beef slices on a plastic cutting board or piece of plastic wrap. Place one scallion piece across each slice at the end closest to you. Tightly roll up beef around scallion to form a log. Repeat with remaining beef slices and scallions.
1/2 cup sugar
1/2 cup dark soy sauce
1/2 cup rice vinegar
1 tbsp finely minced fresh ginger
1 lb beef top round, sliced paper-thin at an angle into 5x1½-inch strips
Sprinkle of salt
1. Heat oven to 425F and place oven rack in highest position. Lightly spray a baking pan with cooking spray and set aside.
2. Blanch scallions in boiling water for 1 minute. Drain and pat dry. Sprinkle with salt and set aside.
3. In a medium saucepan over medium-high heat, bring sugar, soy sauce and rice vinegar to a boil for two minutes. Remove from heat and stir in ginger. Return to heat and boil for 2-3 minutes longer, or until mixture has reduced enough to coat the back of a spoon. Remove from heat and set aside.
4. Arrange beef slices on a plastic cutting board or piece of plastic wrap. Place one scallion piece across each slice at the end closest to you. Tightly roll up beef around scallion to form a log. Repeat with remaining beef slices and scallions.
5. Place rolls in a shallow baking dish, seam-side down. Pour marinade over them, turning carefully to coat. Cover with plastic wrap and place in refrigerator for 15 minutes to 1/2 hour.
6. Remove rolls from marinade, allowing excess to drip off (save marinade). Arrange rolls seam-side down on prepared baking pan. Bake in oven 4-5 minutes, turning once with tongs, until beef develops a brown crust. Meanwhile, return marinade to saucepan and bring to a boil. Immediately remove from heat and set aside.
7. Pour warm marinade into a shallow serving dish and arrange rolls in sauce. Serve warm.
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