Beef and Enoki Scallion Rolls

• 2 Tablespoons Oil, Divided
• 1/2 whole Green Bell Pepper, Ribs And Seeds Removed, Cut Into Thin Strips
• 5-13 ounces, weight Enoki Mushrooms, Muddy Ends Cut Off, Soaked And Drained
• 4 stalks Scallions, Ends Trimmed, Cut Into 2-inch Lengths And Sliced Thinly Lengthwise
• 3- 1/2 Tablespoons Soy Sauce, Divided
• 5- 1/2 ounces, weight Beef, Sliced Hotpot Style (thin But Wide Strips, To Wrap The Veggies In)
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sugar

1. Heat 1 tablespoon of oil in a skillet over medium-high heat.
2. Then add green peppers, enoki mushrooms, and scallions and stir-fry until softened, about 5-10 minutes.
3. Stir in 1 tbsp of soy sauce.
4. Remove from heat.
5. Lay the beef slices out lengthwise on a cutting board or a large plate.
6. Place some of the pepper and mushroom mixture horizontally on the top or bottom end of each piece of beef and roll the beef up.
7. Wipe the skillet clean, and heat 1 tablespoon of oil over medium-high heat.
8. Gently cook each beef roll until all sides are brown and there is no visible pinkness in the center.
9. With tongs, gently transfer the beef rolls onto a serving platter.
10. Turn the heat down and add 2 1/2 tablespoons of soy sauce, rice vinegar and sugar to the skillet.
11. Turn the heat back on high and let the sauce simmer until it thickens and turns syrupy.
12. Drizzle on beef to serve.
13. Notes: This recipe is gluten-free if you use gluten-free soy sauce.
14. Hot pot style means very thinly sliced, available at Asian supermarkets.
15. If you choose to slice your own, Id recommend freezing it for 30 minutes ahead of time for ease of slicing.
16. Adapted from Martha Stewart

oil, green bell pepper, weight enoki mushrooms, stalks scallions, soy sauce, rice vinegar, sugar

Taken from tastykitchen.com/recipes/main-courses/beef-and-enoki-scallion-rolls/ (may not work)