Beef And Scallion Rolls

• 2 tablespoons canola oil
• 1 red bell pepper, ribs and seeds removed, cut into thin strips
• 3 tablespoons soy sauce
• 1 pound center-cut beef tenderloin or sirloin, cut into 8 slices
• Coarse salt and ground pepper
• 4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
• 2 tablespoons rice vinegar
• 2 teaspoons sugar

1. 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.
2. 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.
3. 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.
4. 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.

canola oil, red bell pepper, soy sauce, center, salt, scallions, rice vinegar, sugar

Taken from www.epicurious.com/recipes/member/views/beef-and-scallion-rolls-50020914 (may not work)